Roast leg of lamb with wild garlic, feta and mint stuffing
- April 2014
- Serves 8
- Hands-on time 45 min, oven time 1 hour 10-30 min
This roast lamb recipe with garlic, feta and mint stuffing is excellent served with chunky roast potatoes cooked with whole garlic, lemon wedges and oregano, plus a greek salad, without the feta.
- 28.7g (13.1g saturated)
- 3.2g (2.1g sugars)
Fill the lamb leg with as much stuffing as you can while still managing to secure the opening. Heat leftover stuffing in a pan and serve alongside, or use for a lasagne or to stuff ravioli.
Tunnel-boning a leg of lamb removes the main bone while keeping the meat intact and leaving a hole that you can stuff. If you leave the shank bone in at the top of the joint, the stuffed leg will retain its shape and be a cinch to carve. Ask your butcher to tunnel-bone the leg for you.
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