Roast lamb with stuffing

Prep: 20 mins

Cook: 60 mins

Roast lamb is a lovely dinner to share with family or friends. The beautiful stuffing takes this traditional meal to a new level, making it extra special. It's all in the preparation, and then you can relax with your guests while it is cooking.

1.4kg boned and rolled leg of lamb
Olive oil, for roasting
Sea salt and freshly ground black pepper

Stuffing:

100g bacon, finely chopped
1 tbsp finely chopped flat-leaf parsley
1 large handful basil leaves, coarsely chopped
3 garlic cloves, finely chopped
2 tbsp pine nuts, toasted
60g fresh breadcrumbs
115g ricotta cheese

Preheat the oven to 200°C/ 400°F/ Gas Mark 6.

For the stuffing, put the bacon in a non-stick frying pan and fry over medium heat until golden. Drain on paper towel and cool.

Put the bacon and remaining ingredients in a bowl, season with salt and pepper and mix until well combined.

Remove the string from the lamb, unroll and lay it flat on a board, fat-side down.

Press the stuffing along the centre of the meat. Roll the lamb up to enclose the stuffing and tie the roll with kitchen string at 4cm intervals.

Put the lamb in a large roasting tin, rub with oil and season with salt and pepper.

Roast for 1 hour for medium, or until cooked to your liking.

Cover the lamb with foil and leave it to stand for 15 minutes before carving.

Serves
6

Preparation Time
20 minutes

Cooking Time
60 minutes

Main ingredients
Cheese, Lamb, Nuts, Oil, Garlic, Herbs