Feta and sunshine stuffed boneless lamb leg

Festive boneless lamb leg with feta

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Serves

6 - 8

Prep Time

30 mins

Cook Time

1 hr

Looking for an easy and tasty recipe for roast lamb? You'll love this boneless lamb leg stuffed with feta cheese, pesto, and sun-dried tomatoes - perfect for serving at Sunday dinner, Christmas feast, or your next get-together.

Recipe courtesy of Greenlea Butcher Shop.

Looking for an easy and tasty recipe for roast lamb? You'll love this boneless lamb leg stuffed with feta cheese, pesto, and sun-dried tomatoes - perfect for serving at Sunday dinner, Christmas feast, or your next get-together. Recipe courtesy of Greenlea Butcher Shop.

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Ingredients

Lamb leg
  • 1kg Quality Mark lamb legi

    butterflied
  • 1⁄3 cup basil pesto

  • 1⁄3 cup sun-dried tomato

    chopped
  • 100g feta

    crumbled
  • 2 onions

    thickly sliced
  • sea salt

  • black pepper

  • 2 Tbsp olive oil

  • 1⁄4 cup chicken stock

To serve
  • potato

    Mashed or Roasted
  • seasonal green vegetables

Method

Preparation
1

1 hour before cooking, remove butterflied lamb leg from the refrigerator to come to room temperature.

2

Preheat oven to 220°C fan.

3

Open out the lamb leg and pat dry. If there are parts of the lamb that are significantly thicker, use a sharp knife to make a horizontal cut into the thick parts and fold out flat like a book and create a more uniform shape.

4

Cover the meat with plastic wrap and firmly bash with a rolling pin to flatten to even thickness.

5

Remove plastic wrap and season the lamb well with salt and pepper.

6

Spread with pesto, followed by sun-dried tomatoes and finish by pressing feta into the lamb.

7

Roll up the lamb tightly and tie with kitchen string at intervals along the length, finishing by securing the roast from end to end.

Cooking
1

Lay the sliced onion in the middle of a roasting pan and place the tied roast on top with seam side down. Drizzle with olive oil and season with salt and pepper. Carefully pour the chicken stock to the onion layer.

2

Place into the oven and roast for 20 minutes at 220°C.

3

Turn heat down to 180°C and roast for a further 40 minutes.

4

Remove from oven and rest 15 minutes.

5

Carefully remove the kitchen string and slice. Spoon over pan juices before serving alongside mashed potatoes and seasonal green vegetables.

Nutrition Information per Serving (205g)

This nutrition analysis is based on 8 serves and is only for the roast lamb. It does not include the mashed potato or seasonal vegetables to serve.

Energy
1177kJ (281kCal kcal)
Protein
30g
Total Fat
16g
Saturated Fat
4.5g
Carbohydrate
3.9g
Dietary Fibre
1.3g
Sodium
544mg
Iron
2.3mg
Zinc
4.6mg
Vitamin B12
1.9µg