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How to COOK
Herb stuffed leg of lamb with mint sauce
30MINS
60MINS
2SERVICES
Leg of lamb(boneless & butterflied)
Salt and pepper
Herb Filling
Fresh herbs (Thyme, sage, rosemary)
Parsley
Cloves garlic
Lemon zest
Salt
Olive oil
Mint Caper Gremolata
Olive oil
Mint leaves(Chopped)
Parsley(Chopped)
Lemon juice
Lemon zest
Minced garlic
Onion(Chopped)
Mix all ingredients together. Set aside
Chopped veggies
Carrots
Celery
Parsnips
Artichokes
Onion
Salt & pepper
2 lb
Pinch

1/2 cup
1/2 cup
2
1 tbsp
1 tsp
3 tbsp

1/4 cup
4 tbsp
4 tbsp
1 tsp
1 tsp
1 tsp
2 tbsp

4 cup






Herb stuffed leg of lamb with mint sauce
    1. Preheat oven to 220C
    2. Place a piece of parchment paper on chopping board then place lamb over cover with another parchment paper; Use a rolling pin to pound the meat until 0.5 cm thickness then season with salt and pepper
    3. Herb filling: process all ingredients with a food processor to form a paste, spread 2/3 of the paste on the inside of the lamb, reserve 1/3 cup paste and set aside.
    4. Roll up the lamb and secure with toothpick, spread the rest of the filling over outside surface of the lamb roll
    5. Place the lamb roll over a bed of chopped veggies and roast for 220C for 15 minutes then reduce oven temperature to 160C and roast for 20 - 30 minutes or until meat is tender (depends on the size and the thickness of the lamb roll) and veggies are cooked.
    6. Transfer to cutting board and let it stand for 10 minutes then cut into pieces, serve with mint sauce