Lamb with oregano and olive stuffing
Oregano is the essence of the Mediterranean, oregano is a perfect partner for lamb. It also goes really well with chicken or guinea fowl, which tastes absolutely fantastic with this stuffing
Preparation time: 15 minutes
Cooking time: 50 minutes
Serves: 10
100g (4oz) pitted green olives
4 garlic cloves, peeled and finely chopped
15g (1/2oz) bunch oregano
100g (4oz) whole blanched almonds
zest and juice 1 lemon
1kg (2lb 4oz) boned leg of lamb
1 Place all the stuffing ingredients in a food processor and pulse chop until you have a rough textured stuffing. Season and stuff the boned leg of lamb and tie securely with butchers twine.
2 To cook the lamb, preheat the oven to 200 C, 180 C fan, 400 F, gas 6.
3 Place the lamb in a roasting tin, season with salt and plenty of freshly ground black pepper. Drizzle over 1tbsp olive oil and cook in the oven for 50 minutes to 1 hour. Remove the lamb from the oven and allow to rest for at least 15 minutes before carving.
4 Pour the juices from the roasting tin into a small saucepan and keep warm until you carve the lamb. Serve simply with new potatoes and green vegetables. You can also cook the lamb on the barbecue if you have one with a fitted lid. Start it on the hottest point, then move to the edges and cover. It will take around 40 minutes, depending on the heat of your barbie.
Per serving: 224cals, 15g fat, 4g saturated fat, 0.7g carbohydrate
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