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Recipe

Roast lamb with lemon & pine nut stuffing crust

This roast lamb will make a statement at the dinner table. The stuffing crust cuts down on cooking time and keeps the lamb moist and tender.

Apr 08, 2015 11:00pm
  • 2 hrs cooking
  • Serves 8
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Ingredients

Roast lamb with lemon & pine nut stuffing crust
  • 1 large leg of lamb (approx 2kg)
  • 4 slice white bread
  • 1 small onion, diced
  • 1 clove garlic, finely chopped
  • 2 tablespoon pine nuts
  • 1 small handful of herbs – rosemary, thyme, parsley or sage, chopped
  • 3 tablespoon olive oil
  • 1 teaspoon garlic & herb salt
  • zest of 1 lemon
  • 9 medium-sized potatoes
  • 1/4 cup olive oil
  • 1 teaspoon all-purpose seasoned salt
  • 100 gram feta cheese
  • 2.5 sprigs rosemary

Method

Roast lamb with lemon & pine nut stuffing crust
  • 1
    Preheat the oven to 175°C. Trim the lamb of any excess fat and season the skin with salt. Place in a large, lined oven tray and cover with foil, cooking for 35 minutes.
  • 2
    In a food processor, combine the bread, onion, garlic, pine nuts and herbs, then pulse into fine crumbs. Add the oil, garlic & herb salt and lemon zest, then whizz until moist and starting to clump together.
  • 3
    Meanwhile, prepare the potatoes. Cut a small slice off the base of each one so they sit flat, then make thin ¾ cuts across each potato. Rub with oil and seasoned salt.
  • 4
    Remove the lamb from the oven after 35 minutes and carefully remove the foil. Pat the stuffing crust all over the lamb leg as evenly as you can.
  • 5
    Place the sliced potatoes around the lamb and return to the oven. Cook for a further 45 minutes to 1 hour or until the lamb is cooked to your liking, the crust is golden and the potatoes are tender.
  • 6
    Add the feta slices and rosemary sprigs to each potato for the last 15 minutes of cooking. Allow the meat to rest for 8-10 minutes before slicing.

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