Julie's recipe for this rolled stuffed leg of lamb is easy to assemble and packed full of flavour. The stuffing of pesto, walnuts and pimientos adds so much to the tender lamb, this is certainly a recipe that will impress!
Serves 6-8
1.2kg butterflied boneless leg of lamb, at room temperature
Sal de Añana Spring Salt
Freshly ground black pepper
⅓ cup Sabato caper & almond pesto
¼ cup Trickett’s walnut halves, toasted and chopped
2 Tbsp torn fresh mint leaves
½ jar El Navarrico whole pimientos
1 large onion, sliced
Extra virgin olive oil (EVO)
3 Tbsp Girolomoni ‘00’ flour
2 cups Foundation liquid chicken stock
Preheat oven to 220°C. Lay the butterflied lamb on a board, skin-side down. Using a sharp knife and working parallel to the board, make neat, shallow slices through the thickest parts of meat to flatten and even out the meat distribution.
Season lamb on both sides with salt and pepper. Spread the pesto evenly along the length of the lamb, scatter with walnuts and mint then lay pimientos over the top. Starting from one narrow end, roll the meat up into a spiral. Use 5-6 lengths of kitchen twine to tie the roast at intervals, to secure.
Scatter the onion in the base of an oven pan, drizzle with a little EVO and toss to coat. Place the rolled roast on top. Roast for 25 minutes, then reduce oven to 190°C and roast for 25 minutes more, depending on size and your liking for pink meat.
Remove the roast to rest, loosely covered with foil, for 15 minutes before slicing.
To make a gravy, discard most of the fat from the oven pan. Whisk the flour into the onions, then add the stock and bring to the boil, stirring continuously and cook for 3-4 minutes until gravy thickens to a syrup-like consistency then strain into a gravy jug.
Recipe by Julie Le Clerc
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