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Olive, chilli and ricotta stuffed lamb leg
Olive, chilli and ricotta stuffed lamb leg
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Prep Time:
30 minutes
Cook Time:
50 minutes
Total Time:
80 minutes
Elevate dinner with spicy ricotta-stuffed roast lamb and crispy golden potatoes.
Ingredients:
  • 40.00 ml pitted green olives, chopped
  • 1 long red chilli, seeded, finely chopped
  • 80g ricotta
  • 1 garlic clove, crushed
  • Grated rind of 1 lemon
  • 1kg Lamb Leg Boneless Roast
  • 1kg baby potatoes, halved
  • 36.40 gm olive oil
  • Flat-leaf parsley leaves, to serve
  • Lemon wedges, to serve
  • Mixed salad leaves, to serve
Instructions:
  • Preheat your oven to 180°C for the perfect cooking temperature.
  • Mix together the olive oil, chili, ricotta cheese, garlic, and lemon zest in a bowl. Season to taste.
  • Remove the strings from the lamb. Place the lamb skin-side down on a work surface and carefully slice it open with a small sharp knife. Spoon the ricotta mixture along one edge of the lamb. Roll up the lamb to secure the filling. Tie the lamb with kitchen string at 4cm intervals. Put the potato in a greased baking dish and place the lamb on top. Drizzle with oil, season, and bake for 50 mins until done. Transfer the lamb to a plate, cover with foil, and let it rest for 10 mins before serving.
  • Slice the succulent lamb and plate it elegantly alongside crispy potatoes, fresh parsley, tangy lemon wedges, and vibrant salad leaves.

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