Roast Lamb with Lemon and Pine Nut Stuffing Crust

clock 35 minutes + 2 hours bowl Serves 8


  • 1 large leg of lamb (approx 2kg)
  • salt
  • 4 slices white bread
  • 1 small onion, diced
  • 1 clove garlic, finely chopped
  • 2 Tbsp pine nuts
  • 1 small handful of herbs – rosemary, thyme, parsley or sage, chopped
  • 3 Tbsp olive oil
  • 1 tsp garlic & herb salt
  • zest of 1 lemon
  • 9 medium-sized potatoes
  • 1/4 cup olive oil
  • 1 tsp all-purpose seasoning
  • 100 g feta cheese
  • 2 1/2 cups sprigs rosemary
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  • 1. Preheat the oven to 175°C (155°C fan forced). Trim the lamb of any excess fat and season the skin with salt. Place in a large, lined roasting dish and cover with foil, cooking for 35 minutes.

  • 2. In a food processor, combine the bread, onion, garlic, pine nuts and herbs, then pulse into fine crumbs. Add the oil, garlic & herb salt and lemon zest, then whizz until moist and starting to clump together.

  • 3. Meanwhile, prepare the potatoes. Cut a small slice off the base of each one so they sit flat, then make thin 3/4 cuts across each potato. Rub with oil and seasoning.

  • 4. Remove the lamb from the oven after 35 minutes and carefully remove the foil. Pat the stuffing crust all over the lamb leg as evenly as you can.

  • 5. Place the sliced potatoes around the lamb and return to the oven. Cook for a further 45 minutes to 1 hour or until the lamb is cooked to your liking, the crust is golden and the potatoes are tender.

  • 6. Add the feta slices and rosemary sprigs to each potato for the last 15 minutes of cooking. Allow the meat to rest for 8-10 minutes before serving.

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