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Leg of lamb stuffed with olives, bread, pine nuts and herbs (Cosciotto d'agnello ripieno di olive, pane, pinoli e erbe aromatiche)
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Total Time:
1 hour 45 minutes
Try this incredible Italian stuffed lamb recipe for a show-stopping Sunday roast!
Ingredients:
  • 1 whole bulb spring garlic broken into cloves, unpeeled
  • 3 good handfuls mixed fresh herbs (mint, parsley, oregano, thyme) leaves picked
  • 6 slices higher-welfare pancetta
  • 3 anchovy fillets
  • 100 g rustic bread torn into 2.5cm pieces
  • 1 large handful pine nuts
  • 1 handful green olives stones removed
  • sea salt
  • freshly ground black pepper
  • 2 kg quality leg of lamb
  • 1 large bunch fresh rosemary
  • 2 kg good roasting potatoes peeled and halved
  • 1 sprig fresh bay leaves
  • 1 bottle red wine
Instructions:
  • Prepare the stuffing by blending garlic, mixed herbs, pancetta, and anchovies in a food processor. Transfer the mixture to a bowl and process bread into coarse breadcrumbs. Combine with pine nuts, olives, and seasoning. Adjust consistency with boiling water if needed. Fill the lamb cavity with the stuffing. Tie it up with rosemary sprigs underneath and coat with olive oil, salt, and pepper. Toss potatoes, garlic, bay leaves, and remaining rosemary in a separate tray with olive oil, salt, and pepper. Roast the lamb and veggies at 200ºC/400ºF/gas 6 for about 1.5 hours, basting with wine every 15 minutes after the first half-hour. Let the lamb rest for 15 minutes before serving with greens.

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