Roast lamb is a traditional choice for Easter – and all year round as far as we’re concerned. It crops up regularly on our party and wedding menus where customers are looking for a hearty crowdpleaser to soak up any excess alcohol. We love putting a twist on the classics, and this roast lamb recipe is one of our new favourites. The herby stuffing complements the richness of the lamb perfectly. We’ve served ours with boulangere potatoes, but it’s delicious with roasties and veg as well.
If you don’t fancy attempting to bone your own leg of lamb, your butcher should be happy to do it for you – we leave it to the professionals!
Here’s how we make our stuffed roast lamb – enjoy!
Rosemary & Pine Nut Stuffed Leg of Roast Lamb
2 shallots, chopped
6 cloves of garlic
150g pine nuts, lightly toasted in a dry pan
150g fresh breadcrumbs
Boned leg of lamb, roughly 1kg
Preheat oven to 160 degrees Celcius.
Sweat the shallots and 4 cloves of garlic in butter until softened.
Add the toasted pine nuts, chopped rosemary and breadcrumbs.
Place the lamb in a roasting tin and stud generously with rosemary and garlic. Fill the cavity with the stuffing.
Cook in the oven for 1hr 30 mins, adjust your cooking time depending on the size of your joint.
Rest for 30 minutes before slicing.