- Healthy recipes
- Healthy snacks
- Healthy lunches
- Healthy chicken recipes
- Healthy fish recipes
- Healthy vegetarian recipes
- Main Ingredient
- Chicken
- Pasta
- Vegetables
- Fish
- Beef
- Eggs
- View more…
- Special Diets
- Vegan
- Vegetarian ideas
- Gluten-free
- Dairy-free
- Budget recipes
- One-pan recipes
- Meals for one
- Breakfast
- Desserts
- Quick fixes
- View more…
- Baking recipes
- Cakes
- Biscuit recipes
- Gluten-free bakes
- View more…
- Family recipes
- Money saving recipes
- Cooking with kids
- School night suppers
- Batch cooking
- View more…
- Special occasions
- Dinner party recipes
- Sunday roast recipes
- Dinner recipes for two
- View more…
- 5 Ingredients Mediterranean
- ONE
- Jamie’s Keep Cooking Family Favourites
- 7 Ways
- Veg
- View more…
- Nutrition
- Features
- Cheap eats
- Healthy meals
- Air-fryer recipes
- Family cooking
- Quick fixes
- View more
- How to’s
- How to cook with frozen veg
- How to make the most of your oven
- How to make meals veggie or vegan
- View more
- More Jamie Oliver
- YesChef x Jamie Oliver
- Cookbook Club
- Jamie Oliver Group website
- Jamie Oliver Cookery School
- Ministry of Food
- Vegepedia
Leg of lamb stuffed with olives, bread, pine nuts and herbs (Cosciotto d'agnello ripieno di olive, pane, pinoli e erbe aromatiche)
On a bed of roasted potatoes and bay
- Dairy-freedf
On a bed of roasted potatoes and bay
- Dairy-freedf
“Give this amazing Italian stuffed lamb recipe a go – it's absolutely blinding for your Sunday roast ”
Serves 8
Cooks In1 hour 45 minutes plus resting time
DifficultySuper easy
Jamie's ItalyEaster treatsMother's daySunday lunchItalianBread
Nutrition per serving
-
Calories 525 26%
-
Fat 17.1g 24%
-
Saturates 5.3g 27%
-
Sugars 2.3g 3%
-
Salt 1.3g 22%
-
Protein 29.1g 58%
-
Carbs 51g 20%
-
Fibre 3.8g -
Of an adult's reference intake
Tap For Method
Ingredients
- 1 whole bulb spring garlic , broken into cloves, unpeeled
- 3 good handfuls mixed fresh herbs (mint, parsley, oregano, thyme) , leaves picked
- 6 slices higher-welfare pancetta
- 3 anchovy fillets
- 100 g rustic bread , torn into 2.5cm pieces
- 1 large handful pine nuts
- 1 handful green olives , stones removed
- sea salt
- freshly ground black pepper
- 2 kg quality leg of lamb
- 1 large bunch fresh rosemary
- olive oil
- 2 kg good roasting potatoes , peeled and halved
- 1 sprig fresh bay leaves
- 1 bottle red wine
Tap For Method
The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS
Tap For Ingredients
Method
- Roasting a joint of lamb is still one of the most nostalgic times for me. A thousand pictures go through my head just thinking about my old man slicing lamb on a Sunday. This brilliant roast lamb dish uses Italian staples to make a delicious stuffing – it’s nice to get all the herbs in the ingredients list, but if you can only get hold of a couple, don’t worry.
- Try to buy the lamb from your own butcher or a supermarket with a qualified butcher’s section. Tell them you want a nice leg of lamb, preferably organic, with the H-bone and thigh-bone tunnel-boned and removed. This sounds complicated but it’s just butchers’ jargon. It means the top half of the leg has the bone removed leaving just the ankle bone, allowing you to stuff it. For the veg, turnips, Jerusalem artichokes, celeriac, fennel and parsnips are all good.
- Peel a couple of garlic cloves and pop them into a food processor – as it’s whizzing add your mixed herbs. Add the pancetta and anchovies and whiz again. Scrape the mixture into a bowl and add the bread to the processor. Whiz to coarse breadcrumbs, and add to the bowl with the pine nuts and olives. Add salt and pepper and scrunch everything together with your hands. If it looks too dry, add a drop of boiling water. Push the stuffing into the cavity in the lamb. You can roast it stuffed like this, or you can tie it up with string, pushing some rosemary underneath. Pat it with olive oil on the outside and season with salt and pepper.
- Toss the potatoes and remaining garlic with the bay leaves, the rest of the rosemary and some olive oil, salt and pepper and put them into a roasting tray with the lamb in the middle. It’s unusual to see rare or pink roasted meats in Italy, so we’re going to cook our lamb like they do. Roast it for about an hour and a half at 200ºC/400ºF/gas 6. Trust me – it will be juicy and delicious! After half an hour, the Italian way is to start basting the lamb with a swig of wine over the meat and veg every 15 minutes or so until the meat is cooked. Remove the veg to a dish when cooked to keep them warm.
- When the lamb is cooked, let it rest for 15 minutes. It’s nice served with some simply cooked greens. The Italians prefer the goodness from the meat juices to be cooked into the vegetables in the tray rather than make gravy.
Related features
52 Festive alternatives to Turkey
Our favourite Greek recipe ideas
10 lovely Easter lamb recipes
Related video
Italian roast leg of lamb: Jamie Oliver
© 2024 Jamie Oliver Enterprises Limited
- Terms of Use
- Privacy Policy
- Cookies
- Jamie Oliver Group
- Contact
- Sitemap
© 2024 Jamie Oliver Enterprises Limited