• Cooking Time: 90
  • Servings: 6
  • Preparation Time: 30



  • 1 1.5kg Easy Carve leg of lamb, trimmed
  • 1 cup fresh breadcrumbs
  • 1/2 cup well-drained, thawed frozen spinach
  • 4 spring onions/shallots, chopped
  • 1 clove garlic, crushed
  • 1/4 cup pine nuts
  • 2 teaspoons melted butter
  • 1 tablespoon olive oil
  • Grated rind of 1 lemon
  • 1/4 cup lemon juice
  • 2 tablespoons chopped fresh oregano or 2 teaspoons dried oregano


  • To make the stuffing, mix breadcrumbs, spinach, spring onions, garlic, pine nuts and butter.
  • Trim any excess fat from leg of lamb. Place stuffing in cavity. Tie securely with white kitchen string. Place in a large, shallow dish.
  • Make marinade: mix the oil with the lemon rind, lemon juice and oregano in a small bowl. Pour marinade over the lamb, cover with plastic wrap and refrigerate for at least 1 hour.
  • Preheat oven to 180C, 10 minutes before roasting.
  • Drain marinade into a dish and refrigerate. Place lamb on a rack in a roasting pan; roast for 25 minutes. Pour reserved marinade over; roast for a further 35 minutes for rare, 50 minutes for medium and 65 minutes for well done lamb, basting occasionally. Carve into thick slices and serve.
  • TIPS: To make carving easier, start by slicing a wedge out of the centre of the stuffed 'Easy carve' leg of lamb. Use a sharp carving knife to give a good, clean cut. Next, carve thick slices alternately from each side of wedge. This gives attractive slices, each with stuffing. Carving is easier because there is no bone.

Categories: Dinner  Greek  Lamb/Sheep  Main Dish 
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