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Stuffed leg of lamb with mint sauce


  • Preheat oven to 190°C fan forced (210°C normal).
  • Combine the breadcrumbs with the grated rind of 2 lemons, seasonings, ½ cup chopped mint, the parsley, garlic and 2 eggs. (If dry, add the remaining egg.)
  • Even out the lamb and remove any excess fat. Then smear the stuffing evenly on top, roll up and tie with kitchen string (pushing any stuffing that comes out back in).
  • Lightly oil a large roasting tray and add the brown onion, carrot, celery and 2 quartered lemons. Then place the lamb in the centre, season well and spray with oil. Cook in the oven for about 1¼ hours (or to the desired degree), adding stock little by little to reach sauce consistency. Rest the lamb for 15 mins before carving.
  • While the lamb is roasting, to make the mint sauce, combine the red onion with 100 ml fresh oil, balsamic and seasonings. Set aside for 30 mins. Then add 6 tbsp chopped mint and mix well.
  • Add the wine to the cooking juices, mix well and reduce over a high heat. Then strain.
  • Serve the lamb with the sauce spooned over the top and the mint sauce on the side.


  • 1 cup breadcrumbs made from day old sourdough bread, toasted 
  • 4 lemons
  • sea salt & freshly ground pepper
  • ½ cup + 6 tbsp chopped fresh mint
  • ½ cup chopped Italian (flat leaf) parsley
  • 2 garlic cloves, crushed
  • 2-3 eggs
  • 1 x 2 kg butterflied leg of lamb
  • olive oil
  • 1 brown onion, chopped
  • 1 large carrot, roughly chopped
  • 2-3 celery stalks, roughly chopped
  • olive oil spray
  • 2-3 cups chicken stock
  • 50 ml balsamic vinegar
  • 1 red onion, finely chopped
  • 1-2 cups dry white wine

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
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    1 cup250 ml
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    1 lb450 gm