Recipe Details
Title A- Leg of lamb stuffed with olives bread pine nuts and herbs
Author Jamie Oliver
Portions 8
Created 16th February 2015 08:31 am
Weight (Per Portion)

One portion of this dish weighs approximately 654.00 Grams

Recipe Ingredients
Ingredient Quantity Allergen Warnings
Garlic1 Bulb/Head
Pork, Pancetta6 Unit
Bread, white, sliced100 Gram
Pine nuts1 Cup US
Olives, ripe, canned (small-extra large)1 Cup US
Salt, sea1 Pinch
Pepper, black1 Pinch
Bay leaf, dried1 Unit
Wine, red500 Millilitre
Mixed herbs, dried1 Cup US
Lamb, loin, raw2 Kilogram
Rosemary, fresh1 Bunch
Oil, olive0.5 Cup US
Potato, new2 Kilogram
Anchovy fillet3 Unit
Special Dietary Requirements Suitability
Allergen Warnings
Nutritional Information (Per Portion)
Nutrition %GDA Range
Energy Kcal 1,311
Protein 104.77%
Other Carbohydrate 27.61%
Sugar 4.79%
Fat Saturated 178.77%
Fat Unsaturated 106.98%
Fiber 17.19%
Sodium 73.86%
Salt 77.33%
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Recipe Method
1. Heat the oven to 200C/400F/Gas Mark 6. 2. Peel a couple of garlic cloves and pop them into a food processor as it's whizzing add your mixed herbs. Add the pancetta and anchovies and whiz again. 3. Scrape the mixture into a bowl and add the bread to the processor. Whiz to coarse breadcrumbs, and add to the bowl with the pine nuts and olives. Add salt and pepper and scrunch everything together with your hands. If it looks too dry, add a drop of boiling water. 4. Push the stuffing into the cavity in the lamb. You can roast it stuffed like this, or you can tie it up with string, pushing some rosemary underneath. Pat it with olive oil on the outside and season with salt and pepper. 5. Toss the potatoes and remaining garlic with the bay leaves, the rest of the rosemary and some olive oil, salt and pepper and put them into a roasting tray with the lamb in the middle. It's unusual to see rare or pink roasted meats in Italy, so we're going to cook our lamb like they do. 6. Roast it for about an hour and a half on prescribe heat.. After half an hour, the Italian way is to start basting the lamb with a swig of wine over the meat and veg every 15 minutes or so until the meat is cooked. 7. Remove the veg to a dish when cooked to keep them warm. 8. When the lamb is cooked, let it rest for 15 minutes. It's nice served with some simply cooked greens. The Italians prefer the goodness from the meat juices to be cooked into the vegetables in the tray rather than make gravy.