Stuffed Mediterranean leg of lamb

With a zingy fusion of parsley, lemon and garlic - this lamb dish is perfect for Easter Sunday

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Serves 6

Preparation time: 20 minutes
Cooking time: 80 minutes plus resting time
Per serving: 295 cals/13g fat

* 2kg (4lb) leg of lamb on the bone
* 4 tbsp flat-leaf parsley, chopped
* 2 anchovies, chopped
* 3 cloves garlic, crushed
* 2 tbsp salted capers, rinsed
* 1 tbsp grated lemon zest
* 2 teacups fresh breadcrumbs
* 2-3tbsp extra virgin olive oil, plus extra for drizzling
* Rocket or baby spinach leaves
* 1 lemon, cut into quarters


1. Heat the oven to 220°C (gas mark 7).

2. Holding the leg of lamb with the thickest end towards you, cut right through the meat at right angles to the bone, in finger-width intervals. The effect should resemble steaks hanging off a bone.

3. Combine the parsley, anchovies, garlic, capers, lemon zest and breadcrumbs in a bowl. Add the olive oil and combine the mixture into a soft, mushy paste with your hands.

4. Push the stuffing between the lamb slices, and tie the whole leg back into shape with kitchen twine. Place in a roasting dish, drizzle with oil and roast for 20 minutes, then reduce the heat to 170°C (gas mark 3) and cook for one hour.

5. Transfer to a plate, cover with foil and rest for 15 minutes. Strain the juice into a bowl and spoon off any surface fat. Remove the string and carve the lamb parallel to the bone.

6. Drizzle with juice and scatter over the rocket or spinach. Serve with lemon wedges.

TIP: avoid ready-made breadcrumbs; the best are home-made. Simply whizz stale white bread (crusts removed) in a food processor for a few seconds until coarse.

Recipe adapted from Easy Living. Visit



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