Stuffed Leg of Lamb
Stuffed Leg of Lamb



  • 150g stale ciabatta
  • 50ml white wine
  • Olive oil
  • 1 lemon
  • 4 garlic cloves
  • 1 dried chilli
  • 1 bunch of mint
  • 4 anchovy fillets in oil
  • 1 tbsp capers
  • 2.5kg butterflied leg of lamb
  • Preheat the oven to 200C. Tear the bread into chunks and put into a food processor with the wine, 1 tbsp of oil, the lemon zest and juice. Season well, leave to soak for 10 mins, then add the chopped garlic and chilli, the mint leaves, and the capers and anchovies. Pulse into crumbs, and season.
  • Lay the leg on a board skin-side down. Massage with salt and pepper, then spoon over the stuffing in an even layer. Roll the leg meat to seal the filling, then tie with twine six times to secure. Place in the oven and roast for 70 mins, or until golden and still pink in the middle. Rest for 5 mins, and serve with gravy, roast potatoes, and cabbage.
1 hr 30 mins
8 serving

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