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Mediterranean stuffed leg of lamb


  • Preheat oven to 220°C fan forced (240°C normal). 
  • Soak the bread in the milk and set aside for about 5 mins. Then drain well, squeezing out any excess milk and breaking it up. 
  • Put the mince, pine nuts, raisins, garlic and 3 tbsp chopped parsley in a large bowl with the drained bread and egg. Mix together with your hands until very well combined. 
  • Flatten out the lamb a bit with a mallet and season well. Then put the stuffing at one end, leaving an edge on the sides. Roll up and tie with kitchen string. 
  • Scatter the onion, carrots, celery and rosemary in the base of a large oven tray. Sprinkle with more seasonings and some oil. Then place the lamb on top and pour enough stock into the tray to just cover (NOT over the lamb). 
  • Cook the lamb in the oven for 20 mins. Then lower the oven temp. to 180°C fan forced (200°C normal) and cook for about another hour, basting and adding more stock as needed. When ready, remove and set aside to rest for 10 mins, before carving and serving with the cooked vegies and strained pan juices.


  • 3 thick slices country-style white bread (NOT sourdough)
  • 200 ml milk
  • 250 gm lean minced lamb
  • 100 gm pine nuts
  • 100 gm raisins or sultanas
  • 2 large garlic cloves, crushed
  • 5 tbsp chopped fresh parsley
  • 1 egg
  • 1  x 1.2 kg butterflied leg of lamb
  • sea salt & freshly ground pepper
  • 1 onion, thickly sliced
  • 2 medium carrots, cut in 4 lengthways
  • 2 celery stalks, cut in 2 lengthways
  • a few fresh rosemary stalks
  • olive oil
  • chicken stock

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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    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
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    1 lb450 gm