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Herb Roast Leg of Lamb

  • 30 min
  • 100 min
  • 8
  • Hard
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Recipe Ingredients

  • 75g fresh white breadcrumbs
  • large handful fresh parsley, finely chopped
  • small handful fresh mint leaves, finely sliced
  • finely grated zest of 1 lemon
  • 2 garlic cloves, crushed
  • 1 medium egg
  • 50g pitted black or green olives, sliced
  • salt and ground black pepper
  • 2kg whole leg of lamb about 5 fresh rosemary sprigs
  • 1 large onion, sliced into rounds (leave skin on)

 

FOR ThE GRAVY

  • 3 tbsp fl our
  • 200ml white or red wine
  • 300ml chicken stock
  • salt and ground black pepper

 

YOU’LL ALSO NEED

  • thick kitchen string

Recipe Directions

1. Preheat oven to 200°C. Make the stuffing: In a large bowl, mix the breadcrumbs, parsley, mint, lemon zest, garlic, egg, olives and some seasoning. Set aside. 

2. Lay lamb leg skin-side down on a board. Cut halfway down into the leg along the bone so the meat opens out, creating a pocket. Pack  Stuffing inside the pocket, fold the meat over and tie in place with string, securing the rosemary to the outside of the lamb. Put onion slices in a roasting tin that will just hold the lamb. Lay the lamb on top (skin-side up) and season lightly.

3. Roast for 1½ hours for pink meat (or cook for longer/shorter as you prefer). Lift lamb onto a board, cover with foil and rest for 30 to 45  minutes. 

4. Make gravy while lamb is resting: Spoon off and discard most of the fat from the tin and put over a medium hob heat. Whisk in flour and  cook, whisking, for 1 minute. Gradually whisk in wine, then stock. Bubble, whisking occasionally, for a few minutes until thickened. Strain  and check seasoning. Serve.

EACH SERVING About 1 990kJ, 42g protein, 27g fat (9g saturated), 13g carbohydrate (2g sugars), 1g fibre.

GET AHEAD Prepare to end of step 2 up to 3 hours ahead. Cover with foil and chill. Complete recipe to serve.


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