Ingredients Jump to Instructions ↓

  1. Ingredients (serves 8) 1 tbs extra virgin olive oil 1 tbs butter 60g pancetta, finely chopped 1 brown onion, finely chopped 2 garlic cloves, crushed 70g (1 cup) fresh breadcrumbs (made from day-old crusty bread) 55g (1/3 cup) pitted kalamata olives, finely chopped 1 egg, lightly whisked 1 tbs pine nuts, chopped 1 1/2 tbs chopped fresh continental parsley 1 1/2 tbs chopped fresh basil 1 tbs chopped fresh sage 2kg lamb leg, boned, butterflied (see note) 1kg Desiree potatoes, unpeeled, cut into 3cm pieces ( see note) 1 tbs extra virgin olive oil, extra

Instructions Jump to Ingredients ↑

  1. Method Preheat oven to 190°C. Heat the oil and butter in a large frying pan over medium heat. Add the pancetta, onion and garlic and cook, stirring occasionally, for 6-7 minutes or until the onion softens slightly. Add the breadcrumbs and cook, stirring, for 2 minutes. Transfer the pancetta mixture to a bowl. Stir in the olive, egg, pine nuts, parsley, basil and sage. Season with salt and pepper. Place the lamb, skin-side down, on a clean work surface. Arrange the pancetta along the centre of the lamb. Fold in the sides of the lamb to enclose the filling. Use unwaxed white kitchen string to tie the lamb at 2cm intervals. Season the lamb with salt and pepper. Line a large roasting pan with non-stick baking paper. Place the potato and extra oil in a bowl. Toss to coat. Spread the potato over the base of the prepared pan. Place the lamb on top of the potato. Roast in oven for 1 hour or until the lamb is cooked to your liking. Transfer the lamb to a serving platter. Cover loosely with foil. Set aside for 15 minutes to rest. Meanwhile, increase oven temperature to 220°C. Roast the potato for a further 15 minutes or until crisp and golden. Arrange the potato around the lamb. Remove the string and carve into slices to serve.


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