favourite

Boneless leg of lamb with rosemary, orange and cranberry stuffing

The best boneless leg of lamb recipe

10 - 12

Serves

25 mins

Prep Time

1 hr 15 mins

Cook Time

Allyson Gofton

Recipe author

Allyson Gofton

This delicious rolled lamb leg roast is so easy to prepare. Follow the simple instructions to create a special occasion meal to delight your family and friends. Serve hot with your favourite roast vegetables, or warm with a selection of salads.

Rate this recipe

Share

High Protein

High Iron

Ingredients

Lamb

arrow

1 x 2.5kg Quality Mark boneless lamb roast

For the stuffing

arrow

1 cup fresh breadcrumbs

approximately 3 slices bread

arrow

1 Tbsp finely chopped fresh rosemary

arrow

juice and grated zest of 1 orange

arrow

¼ cup cranberry

arrow

1 Tbsp cranberry sauce

arrow

¼ cup parsley

finely chopped

arrow

1 Tbsp butter

arrow

1 Tbsp vegetable oil

arrow

a bunch of fresh rosemary

sprigs

arrow

10 pieces jute twine

i

Method

To Make Lamb

1

Remove the meat from the fridge an hour or more before cooking so it comes up to room temperature.

2

Prepare the lamb; place it skin-side down.

3

Look for the plumpest parts, and partially slice horizontally into them to create a flap.

4

Lift the flap and flip it towards a gap you wish to fill, to create a more even rectangular shape.

5

Cover the meat with plastic wrap and pound it with a rolling pin to flatten and firm into place.

6

Trim off any hard or fat grisly bits. Or, if using a carvery or full leg, ask your butcher to remove the bone for you.

7

Combine the stuffing ingredients.

8

Place the stuffing in a strip down the middle of one side of the meat then lift the edge and roll the meat tightly as though rolling a Swiss roll, tucking in any stray pieces. Tie as shown in steps 3 and 4 pictured above.

9

Preheat the oven to 200°C or 180°C fan bake.

10

Heat the oil and butter in a roasting pan and brown the lamb well on all sides.

11

Remove from the heat, place remaining rosemary sprigs into the pan and place the roast on top. Roast for 45 minutes.

clock

Start Timer

12

Poke a metal skewer or thin knife into the centre, count to three and then test it on the inside of your wrist. It should feel warm - if it doesn’t, cook for another 15 minutes and try again.

clock

Start Timer

13

Place the lamb on a warm plate and cover with foil to rest for 15 minutes before removing the string and carving.

clock

Start Timer

14

Serve warm in thick slices with gravy, or cold in thin slices with cranberry jelly.

Nutrition Information per Serving (244g)

This nutrition analysis is based on 12 serves and is for the stuffed lamb only.

Energy

1422kJ (340 kcal)

Protein

45.6g

Total Fat

11.9g

Saturated Fat

3.9g

Carbs

11.7g

Dietary Fibre

1.2g

Sodium

186mg

Iron

3.4mg

Zinc

7.0mg

Vitamin B12

3.0µg