Kitchen Craft 53: Stuffed Leg of Lamb
Chef Clem’s makes for the perfect weekend roast
Whether you cook this for a long weekend or just your average lazy Sunday lunch, you can’t go wrong with this delicious stuffed lamb roast by Chef Clem.
| Serves: | 10-12 |
| Cooking Time: | 2 hours |
| Prep Time: | 25 minutes |
Ingredients
- Fresh rosemary stalks
- 3.5 kg leg of lamb, more or less, butterflied
- 100 g pancetta
- ¼ cup extra virgin olive oil, plus extra to drizzle
- Freshly ground black pepper and salt
- ¾ cup toasted breadcrumbs
- 150 g Woolies Sheep & Goat’s Milk Feta PDO cheese
- 100 g roughly chopped pistachios
- 3 T Woolies Anchovy Paste
- 6 cloves of garlic, finely chopped or grated
- 10 g roughly chopped parsley
- 10 g roughly chopped mint
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Preheat the oven to 180°C. For the stuffing: In a large bowl, combine the parsley, mint, anchovy paste, pistachios and garlic. Crumble in the feta and combine with the breadcrumbs and a light seasoning of salt. Add a generous amount of pepper before mixing it all with the olive oil.
- Lightly season the inside (flesh side) of the leg of lamb, with the fat cap of the lamb facing your work surface. Add the stuffing and press down gently. Layer the pancetta over the stuffing, then fold in the shank of the leg first and then roll up the lamb. Secure with butcher’s twine.
- Insert a few sprigs of rosemary between the string and the lamb and drizzle with olive oil to finish.
- Place in the oven and roast for 1 hour 45 minutes to 2 hours or until it reaches an internal temperature of 65°C or 70°C for a more well-done roast.
- Allow the lamb to rest for 15 minutes before removing the twine and carving. Serve with lemony green beans, roast potatoes and a salad.
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