Basil-stuffed lamb roast







Cook Time

135-140 Min


For the roast

  • 2.7kg/6lb leg of lamb, boned and butterflied (you can ask your butcher to do this)
  • 1 teaspoon crushed dried rosemary

For the stuffing

  • 50ml/2fl oz olive oil
  • 175g/6oz onion, chopped
  • 75g/3oz celery, chopped
  • 2 garlic cloves, minced
  • 2 eggs, beaten
  • 50g/2oz fresh flat-leaf parsley, snipped
  • 3 tablespoons snipped fresh basil
  • 1⁄4 teaspoon crushed dried marjoram
  • 1⁄4 teaspoon ground black pepper
  • 1.4kg/3lb plain croûtons
  • 4 tablespoons freshly grated Parmesan cheese
  • Preheat the oven to 170°C/325°F/Gas mark 3.
  • To make the stuffing, heat the oil in a pan and sweat the onion, celery and garlic until soft but not browned.
  • In a medium bowl, stir together the eggs, parsley, basil, marjoram and pepper. Add the onion mixture, and stir in the croûtons and Parmesan. Drizzle with 125ml/4fl oz water to moisten, tossing lightly. Set aside.
  • Pound the meat to an even thickness and sprinkle with the rosemary. Spread the stuffing over the lamb, then roll up and tie the meat securely. Put the roast, seam side down, on a rack in a shallow roasting pan.
  • Roast for 1 1⁄2–2 hours. Leave to rest for 15 minutes before carving.
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