Stuffed Leg of Lamb with Feta, Basil and Sundried Tomatoes

, from Issue #43. August, 2015
Photography by Aaron McLean.
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


1 easy carve leg of lamb
kitchen string

large handful basil, finely chopped
1/3 cup finely chopped sundried tomatoes packed in oil
2 tablespoons of oil from the tomatoes or use olive oil
2 cloves garlic, crushed
2 spring onions, finely chopped
finely grated zest of 1 lemon
1 tablespoon wholegrain mustard
1½ teaspoons ground cumin
100 grams feta, crumbled
sea salt and freshly ground pepper

5 large Agria potatoes, peeled and sliced 1 cm
2 red onions, sliced
10 whole unpeeled cloves of garlic
2 tablespoons olive oil
1 cup chicken stock


Preheat the oven to 180˚C.

Stuffing: Combine all the ingredients in a bowl and season.

If the lamb is tied, snip the string off and open the meat out. Season with salt and pepper. Spread three quarters of the stuffing over the cavity then fold back into its original shape and tie securely with kitchen string. Set the remaining stuffing aside.

Potatoes: Place the potatoes, onions and garlic in a large shallow baking dish and toss with the oil, salt and pepper. Pour over the stock and place the lamb on top. Rub with a little oil and season.

Roast for 1 hour, basting the lamb occasionally and turning the potatoes and onions for even cooking. Remove the lamb from the oven and spread the remaining stuffing over the top of the meat. Roast for a further 10 minutes until golden. Rest loosely covered for 10 minutes before carving.