Stuffed Leg of Lamb with Rosemary & Pine Nuts

18 Ingredients

1 bottle of red wine
1tablespoons plain flour (heaped)
2 carrots, roughly chopped
2 stick celery, roughly chopped
2 onions, peeled, roughly chopped
1/2 bunch flat-leaf parsley
1 lemon, juiced and zested
1L chicken stock
1 pinch black pepper (for seasoning)
2tablespoons olive oil (to drizzle)
1/2 bunch fresh rosemary, leaves picked (a few sprigs left whole)
1/2 cup green olives, stones removed, roughly chopped
1 whole garlic bulb
1/2 cup pine nuts
2kilograms lamb leg roast
100grams ciabatta loaf, torn into chunks
1 pinch pink salt ground (to taste)
4 anchovy fillets

Nutrition per serving

36% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 7

Preheat oven to 200°C.

Step 2 of 7

Turn lamb upside down on a board and cut halfway down into the leg along the bone so meat opens out, creating a pocket.

Step 3 of 7

Make the stuffing by peeling a couple of garlic cloves and popping them into a food processor. As it’s whizzing away, add the parsley and rosemary leaves, then the anchovies. Scrape the mixture into a bowl, then add the ciabatta and pine nuts to the processor. Season, then scrunch everything together with your hands – if it looks too dry, add a little lemon juice.

Step 4 of 7

Pack the stuffing into the lamb pocket, then wrap the meat back over and tie it tightly with string, pushing the remaining rosemary sprigs underneath the string. Drizzle over a little oil, pat this into the lamb and season.

Step 5 of 7

Place the onion, carrot and celery into a roasting tray with the remaining unpeeled garlic cloves and lay the lamb on top. Roast for about 1 hour 30 minutes. After 30 minutes, baste by pouring a swig of wine over the meat and vegetables every 15 minutes or so until the meat is cooked. Transfer the lamb to a board to rest.

Step 6 of 7

Spoon off most of the fat from the tray, then place it on the stove over low heat. Add the flour and mash everything together with a potato masher. Pour in a glass of red wine and bring to the boil. Pour in the stock and bring back to the boil, scraping all the goodness from the bottom of the pan as you go. Reduce the heat and simmer for 10 minutes, or until thickened.

Step 7 of 7

Season to taste, then sieve the gravy into a jug, using a ladle to really push all the goodness through. Discard any vegetable or meat left behind. At this point, the lamb will be just perfect. Enjoy!