Roast leg of lamb stuffed with herbs, macadamia nuts and lemon

Roast leg of lamb stuffed with herbs, macadamia nuts and lemon
  • Serves icon Serves 8
  • Time icon Hands-on time 20 mins, cook time 1 hour 40 mins, plus resting

Try something new for your Sunday roast. This stunning leg of lamb is stuffed with a wonderful mixture of fresh herbs, nuts, sourdough bread and lemon juice.

Looking for something a little simpler? How about our roast leg of lamb with rosemary and garlic pesto.

Nutrition: per serving

Calories
631kcals
Fat
36.4g (12.6g saturated)
Protein
62.4g
Carbohydrates
5.3g (0.8g sugar)
Fibre
0.9g
Salt
1.3g
Calories
631kcals
Fat
36.4g (12.6g saturated)
Protein
62.4g
Carbohydrates
5.3g (0.8g sugar)
Fibre
0.9g
Salt
1.3g

Ingredients

  • 2.5kg leg of lamb, tunnel boned, at room temperature
  • 3 garlic cloves, crushed
  • 50g fresh flatleaf parsley
  • ½ small bunch of fresh oregano, leaves picked
  • 5 fresh thyme sprigs, leaves picked
  • 5 pancetta slices, finely chopped
  • 3 anchovy fillets
  • 40g macadamia nuts
  • 50g sourdough bread, torn into pieces
  • 40ml olive oil, plus extra for drizzling
  • Squeeze of lemon juice
  • A few fresh rosemary sprigs
  • 300ml dry white wine
  • 1 tbsp plain flour
  • 300ml fresh chicken stock

Method

  1. Preheat the oven to 200°C/fan180°C/gas 6. Season the lamb all over with salt and pepper.
  2. In a food processor, whizz the garlic and herbs together, then add the pancetta, anchovies, nuts and bread. With the motor running, add the 40ml oil. If the mixture is too thick or dry, add a splash of just-boiled water. Season with the lemon juice and some salt and pepper.
  3. Fill the cavity of the lamb with the stuffing, then tie up with string to hold it together. Put the lamb in a roasting tin, then tuck a few sprigs of rosemary under the string and drizzle with oil. Roast for 1½ hours, adding 150ml of the wine after 30 minutes and basting every so often.
  4. Transfer the lamb to a plate or lipped board, then cover with foil and allow to rest for 20 minutes. Meanwhile, make a gravy. Strain the juices from the roasting tin into a pan, skimming off all but 1 tbsp fat. Add the flour, then cook, stirring, over a low heat for 2 minutes. Add the remaining 150ml wine and bubble, then stir in the stock and any resting juices from the lamb. Strain, then serve with the lamb.

delicious. tips

  1. Serve with crushed herby new potatoes and minted broad beans with lemon dressing.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine
Subscribe to delicious. magazine today

Rate & review

Rate

4 votes

Reviews

Read what others say...

Share a tip

Subscribe to our magazine

Subscribe to delicious. magazine this month for a half price subscription

Subscribe

Download our digital version

Subscribe to the digital edition of delicious. magazine

Subscribe to the digital edition of delicious. magazine