Lamb with oregano and olive stuffing served with Ernst & Co Pinot Noir
Serves 10; Cooking time: 50 minutes.
100 g pitted green olives
4 garlic cloves, peeled and chopped
15 g bunch oregano
100 g whole blanched almonds
Zest and juice 1 lemon
1 kg deboned leg of lamb
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. To cook the lamb, preheat the oven to 100 C, 180C fan / gas 6.
Place the lamb in a roasting tin, season with salt and plenty of freshly ground black pepper. Drizzle over 1 tbsp olive oil and
cook in the oven for 50 - 60 min. Remove the lamb from the oven and allow to rest for at least 15 minutes before carving.
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.
Lamb with oregano and olive stuffing
Serves 10; Cooking time: 50 minutes.
100 g pitted green olives
4 garlic cloves, peeled and chopped
15 g bunch oregano
100 g whole blanched almonds
Zest and juice 1 lemon
1 kg deboned leg of lamb
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. To cook the lamb, preheat the oven to 100 C, 180C fan / gas 6.
Place the lamb in a roasting tin, season with salt and plenty of freshly ground black pepper. Drizzle over 1 tbsp olive oil and
cook in the oven for 50 - 60 min. Remove the lamb from the oven and allow to rest for at least 15 minutes before carving.
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.