VelvetOlive-Stuffed Leg of Lamb
Inspired by techniques from Bon Appétit.
Boneless leg of lamb rolled around olives, anchovies, pine nuts, lemon zest and fresh herbs, then roasted until browned outside and pink within. Whipped herbed goat cheese and lemon-dressed watercress balance the rich meat, with flatbread to gather up each bite.
Always check the labels of the products you use.
Method
- 1
Blend the stuffing. Heat the oven to 220 °C (200 °C fan). Put the shallot, chopped garlic, pine nuts, olives, anchovies, 24 g lemon zest, mint, parsley and 2 tbsp thyme in the food processor and pulse until finely chopped. Keep the motor running and slowly pour in 120 ml olive oil until blended. Taste, then add the stuffing salt and pepper a little at a time.
- 2
Roll and tie the lamb. Open the lamb out on the board and season with the lamb salt and pepper. Spread the stuffing across the exposed meat with the spatula, then roll from left to right. Turn the seam underneath and tie with kitchen twine across the roll every 4 cm, followed by one lengthwise tie. Set on the rack over the baking sheet and drizzle with 15 ml olive oil.
- 3
Start the roast. Roast for 30–40 min, until the outside is beginning to brown. Reduce the oven to 165 °C (145 °C fan).
- 4
Finish and rest. Roast for another 35–45 min, until a thermometer in the thickest part of the meat reads 52 °C for a pink centre. This is below the USDA whole-cut lamb minimum of 63 °C followed by at least 3 min rest; see the safety note for the stuffed centre. Remove from the oven, cover loosely with foil and rest for 15–20 min.
- 5
Whip the herbed cheese. While the lamb rests, use the cleaned food processor to blend the goat cheese, grated garlic, 2 tsp lemon zest and ½ tsp thyme until smooth, light and fluffy. With the motor running, slowly add 120 ml olive oil and blend to combine. Add the cheese salt and pepper gradually, tasting as you go, and scrape into the serving bowl.
- 6
Dress and serve. Toss the watercress in the large bowl with the lemon juice and 15 ml olive oil. Add the remaining salt and pepper a little at a time and taste. Move the rested lamb to a clean board, snip off all the twine and slice. Serve with the watercress, herbed cheese and flatbread.
Storage
Refrigerate leftover lamb and herbed cheese in separate covered containers for up to 3 days; keep dressed watercress separately and eat within 1 day. Reheat the lamb until it reaches 74 °C throughout. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
EU nutrition claims
- Source of protein: 4.9 g protein per 100 kcal, about 20% of energy (needs ≥ 12%)
- Sugar-free: 0.5 g sugars per 100 g (limit ≤ 0.5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 210 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
Free sugars: 0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g (WHO). The share shown is the share of one serving. who.int/publications/i/item/9789241549028
Equipment
- chef's knife
- chopping board
- fine grater
- food processor
- flexible spatula
- kitchen twine
- kitchen scissors
- wire rack set inside a rimmed baking sheet
- oven
- instant-read thermometer
- foil
- large mixing bowl
- serving bowl
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 1097 kcal |
| Protein | 54.3 g |
| Carbohydrate | 32.1 g |
| of which sugars | 1 g |
| of which free sugars | 0 g |
| Fat | 83.6 g |
| of which saturates | 28 g |
| Fibre | 2.4 g |
| Salt | 3.47 g |
Protein per 100 kcal
4.9 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
