Leg of lamb with herb and pinenut stuffing

Neil Perry
Leg of lamb with herb and pine nut stuffing.
Leg of lamb with herb and pine nut stuffing. Photo: William Meppem

Roast lamb racks are great and this one is so easy - once your butcher has boned it, all the tough work is done. The stuffing makes it super tasty and it's easy to carve with no bone.


3kg de-boned leg of lamb

olive oil and seasoning

For the stuffing

1/2 cup extra virgin olive oil

1 red onion, finely diced

3 cloves garlic, chopped

1 tsp sea salt

1/2 cup toasted pinenuts

1/4 cup dried currants

1 tbsp honey

3 tbsp red wine vinegar

1 bunch flat leaf parsley

1/2 bunch thyme

1/2 bunch rosemary leaves

1/2 cup grated pecorino Romano

2 cups homemade breadcrumbs

freshly ground pepper



1. Remove lamb from the refrigerator two hours before cooking to allow it to come to room temperature. Season well.

2. Preheat oven to 180C.

3. For the stuffing, heat one tablespoon of oil in a frying pan on low heat. Add onion, garlic and salt and cook until softened, about 10 minutes. Add pinenuts and currants and cook for one minute. Add honey and red wine vinegar. Remove from heat and allow to cool.

4. Pick and chop the leaves from the parsley, thyme and rosemary. Place in a food processor and blend while slowly pouring in remaining oil. Add the pecorino, pulse a few times then add the breadcrumbs, pulsing again until it just comes together. Remove from processor and combine with cooled pinenut mixture. Check seasoning.

5. Place deboned lamb, fat side down, on a chopping board. Place stuffing in the middle along the whole length inside the lamb. Roll lamb from one side to the other. Tie with string along the length of the rolled up leg at three centimetre intervals. Rub with oil and put in a large roasting tin. Cook for 30 minutes then reduce temperature to 160C. After about 40 more minutes, start checking the meat's core temperature. Continue to roast until it reaches about 55 to 56C. Rest for 30 minutes.

6. To serve, removed string, slice and serve with any juices from the roasting pan.


Tip for barbecue: If you have good control of your barbecue this is also an awesome one to cook slowly with the smoke from the charcoal adding another level of flavour. Do yourself a favour and buy a meat thermometer; it will have you cooking perfect meat every time like a professional. You can roast it rare, medium-rare or medium, whatever is your preference, and it's a no brainier.