Rolled lamb leg with feta, mint & pistachios

Method

(This recipe was created by Kate Flower Food for Amelia Park.) Serves 6

Get a jump start on summer entertaining. This impressive lamb recipe is perfect for sharing. The pre-marinated and boned lamb leg is rolled with a fresh, flavourful stuffing of lemon, breadcrumbs, feta, mint and pistachios. It’s a delicious way to bring everyone together and a more relaxed take on a traditional roast — easy to carve, full of flavour and texture, and just right for long lunches or easy dinners at home.

To make the stuffing, lightly cook spring onion and garlic in a pan until fragrant. Tip into a large bowl and combine with breadcrumbs, mint, lemon, parsley, feta, olive oil and pistachios. Set aside.

To prepare the lamb for stuffing, lay the lamb flat on a board, cut side up. You’ll see a thicker side (left) and a thinner, uneven side.

• On the left side, slice horizontally through the thickest part, keeping your knife parallel to the board, to create a flap. Open it out like a book.
• On the right side, slice vertically from the top down to create another flap. Open it downward.

You should now have a more even, rectangular piece of meat — easier to stuff, roll, and cook evenly.

To stuff and tie the lamb, cut 5 pieces of kitchen twine, each longer than the width of the lamb. Set aside. Lay the lamb
on a piece of baking paper or foil (larger than the lamb), left to right as you prepped it.

• Spread the stuffing evenly over the lamb, pressing it down gently.
• Roll tightly from left to right, using the baking paper to help lift and guide.
• Insert 2 to 3 skewers along the seam to hold the roll in place.
• Tie once lengthwise, folding in each end and securing with toothpicks if needed.
• Add 4 ties across the width to hold everything firmly.
• Remove the skewers once tied.

Each piece of lamb will be different, so it’s a matter of preparing and securing the meat as neatly and evenly as possible without sweating over it too much.

To roast the lamb, preheat oven to 200C.  Place the lamb in a baking dish and drizzle with olive oil. Roast for 40 to 45 minutes, depending on the size of the lamb.

Once cooked, remove from hot baking dish, cover and rest for 15 minutes. Use a meat thermometer and remove the lamb at 60C After resting, the internal meat temperature will reach about 65C for a blushing pink finish.

Once rested, remove ties and toothpicks. Slice into generous pieces, using a sharp or serrated knife.

Serve sliced rolled lamb alongside warm buttered potatoes and a scatter of fresh herbs.