Jamie Oliver’s Stuffed leg of lamb with rosemary & pine nuts

Prep time: min
Total time: min
Serves: 8
leg of lamb (4 1/2 pounds)
2 kg
whole head of garlic
1/2 bunch
fresh Italian parsley
1/2 bunch
fresh rosemary
anchovy fillets
4 oz
100 g
large handful of pine nuts
large handful of green olives
sea salt and freshly ground black pepper
olive oil
stalks of celery
glass of red wine
1 tbsp
all-purpose flour
4 cups
organic chicken or vegetable broth
1 L
16.2 g
saturated fat
4.7 g
13.5 g
3.7 g
32 g
2 g
1.3 mg


  1. Preheat the oven to 400ºF (200ºC). Turn the leg of lamb upside down on a cutting board and very gently cut halfway down into the leg along the bone so the meat opens out, creating a pocket.

  2. Make the stuffing by peeling a couple of garlic cloves and putting them into a food processor. Pick the parsley leaves, then pick the rosemary leaves, leaving a few sprigs whole. Add the herb leaves to the processor along with the anchovies and whiz together. Scrape the mixture into a bowl, then tear the ciabatta into the processor. Add the pine nuts, then pulse a few times – you want it to be quite coarse – then tip into the bowl of herbs. Pit and roughly chop the olives, then add to the bowl with the zest of the lemon. Season with salt and pepper, then get your hands in the bowl and scrunch everything together – if it looks too dry, add a squeeze of lemon juice.

  3. Pack the stuffing into the pocket you’ve made in the lamb, then wrap the meat back over and tie tightly with string to secure, pushing the remaining rosemary sprigs underneath the string. Drizzle over a little olive oil and season with salt and pepper, then rub it all over the lamb. Peel and roughly chop the onions and carrots, then trim and roughly chop the celery. Add the chopped veg to a roasting pan with the remaining unpeeled garlic cloves, then lay your lamb on top. Roast for around 1 1/2 hours, or until the meat is beautifully tender. Transfer the lamb to a board or platter to rest while you make the gravy.

  4. Spoon off most of the fat from your pan, then place over a low heat on the stove top. Add the flour and mash everything together with a potato masher. Pour in a glass of red wine and bring to boil to cook off the alcohol. Pour in the broth and bring back to boil, scraping all the sticky goodness from the bottom of the pan as you go. Reduce the heat and simmer for around 10 minutes, or until thickened and reduced.

  5. Strain the gravy into a pitcher, using a ladle to really push all the goodness through, discarding any vegetables or meat left behind. At this point, the lamb will be just perfect. Dish it up and tuck in!