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

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.