Name: Roast lamb with lemon & pine nut stuffing crust
Cook time: 120 min
Total time: 120 min
Yield: 8
Ingredients: 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

Ingredients

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

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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