Stuffed Leg of Lamb with Feta, Basil and Sundried Tomatoes

Stuffed Leg of Lamb with Feta, Basil and Sundried Tomatoes

When lamb is cooked on top of potatoes the juices mingle with the vegetables and infuse them with a rich, meaty flavour. Use a semi-boned leg of lamb for easy carving.

Serves 6–8

Photography by Aaron McLean
From issue #43
Aug. 27, 2015
To continue reading, login or subscribe to a digital Dish subscription.
Dish Website
Dish Magazine
Dish on iPad

Get 12 months of unlimited, online recipe access for$34.95

Subscribe