Christmas Rolled Lamb Leg with Feta, Mint and Pistachios

To Prepare

1. To make stuffing, lightly cook spring onion and garlic in a pan until fragrant. Tip into a large bowl and combine with bread crumbs, mint, lemon, parsley, feta, olive oil and pistachios. Set aside.
   To prepare the lamb for stuffing:

Lay the lamb flat on a board, cut side up. You’ll see a thicker side (left) and a thinner, uneven side (right).

1. On the left side, slice horizontally through the thickest part, keeping your knife parallel to the board, to create a flap. Open it out like a book.
2. On the right side, slice vertically from the top down to create another flap. Open it downward.

You should now have a more even, rectangular piece of meat — easier to stuff, roll, and cook evenly.

To stuff and tie the lamb:

Cut 5 pieces of kitchen twine, each longer than the width of the lamb. Set aside. Lay the lamb on a piece of baking paper or foil (larger than the lamb), left-to-right as you prepped it.

1. Spread the stuffing evenly over the lamb, pressing it down gently.
2. Roll tightly from left to right, using the baking paper to help lift and guide.
3. Insert 2–3 skewers along the seam to hold the roll in place.
4. Tie once lengthwise, folding in each end and securing with toothpicks if needed.
5. Add 4 ties across the width to hold everything firmly.
6. Remove the skewers once tied.

Each piece of lamb will be different so it’s a matter of preparing and securing the meat as neatly and evenly as possible without sweating over it too much.

To roast:

Preheat oven to 200°C

1. Place the lamb in a baking dish and drizzle with olive oil. Roast for 40–45 minutes, depending on the size of the lamb. Once cooked, remove from hot baking dish, cover and rest for 15 minutes.
   Tip: Use a meat thermometer and remove the lamb at 60°C After resting, the
   internal meat temperature will reach approx. 65°C for a blushing pink
   finish.
2. Once rested, remove ties and toothpicks. Slice into generous pieces, using a sharp or serrated knife. Serve sliced rolled lamb, alongside warm buttered potatoes and a scatter of fresh herbs.

COOKS NOTES

• Lamb can be trimmed, stuffed and rolled 1 day ahead of cooking. Store refrigerated, and bring to room temperature before cooking.