PocketCook

From @Jamie Oliver

Italian Roast Leg of Lamb with Herb Stuffing & Potatoes

1 hr 50 min · Serves 6

1 hr 50total
25 minhands on
19steps
6servings

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Ingredients

For the roasted onions

  • 4 red onions, unpeeled

For the herb stuffing

  • 1 tbsp capers
  • 5 anchovy fillets in oil
  • 5 cloves garlic, peeled
  • 1 bunch fresh mint
  • 1 bunch fresh flat-leaf parsley
  • 2 sprigs fresh thyme
  • 1 dried red chili
  • 1/2 small loaf stale white bread
  • 100 ml white wine
  • 1 lemon, zest only
  • Salt and black pepper

For the lamb

  • 2 legs of lamb, bone-in (about 1.5 kg each)
  • 2 tbsp olive oil
  • Kitchen twine

For the basting marinade

  • 3 tbsp olive oil
  • 1 lemon, juice only
  • 50 ml white wine
  • 1 pinch salt
  • A small bunch of fresh bay leaves, rosemary, and thyme tied to a wooden spoon (herb brush)

For the potatoes

  • 1 kg potatoes
  • 3 sprigs fresh rosemary
  • 3 sprigs fresh thyme
  • 4 cloves garlic, unpeeled
  • 2 tbsp olive oil
  • 1 pinch salt

To assemble

    Method

    For the roasted onions

    1. Bury the whole unpeeled red onions directly in hot coals or roast in an oven preheated to 400°F (200°C) until black and soft, 25–30 minutes.

      Then 25 min of waiting

    2. Let cool, then peel away the charred outer skin and slice the soft interior into quarters.

    For the herb stuffing

    1. Finely chop the capers, anchovy fillets, and garlic together on a cutting board until they form a paste.

    2. Strip the leaves from the mint, parsley, and thyme, then chop them coarsely with the anchovy mixture.

    3. Seed and crush the dried chili, then mix into the herbs.

    4. Tear the stale bread into a bowl, pour over the white wine, and press gently until soaked through.

    5. Add the soaked bread and lemon zest to the herbs on the board, then chop everything together into a chunky stuffing paste.

    For the lamb

    1. Using a small sharp knife, slice down the bone of each leg of lamb, cut around the joint to free it, and butterfly the meat flat.

      You can ask your butcher to butterfly the lamb leg for you to save time.

    2. Season the inside of the butterflied lamb with salt and pepper, then pack the herb stuffing evenly over the meat.

    3. Fold the meat back together over the stuffing and tie tightly with kitchen twine at 2-inch intervals.

    4. Suspend the lamb legs directly over an open wood fire or place in an oven preheated to 400°F (200°C).

    5. Roast for 1 hour, turning occasionally, until browned on the outside and pink in the middle.

      Then 60 min of waiting

    For the basting marinade

    1. Whisk together the olive oil, lemon juice, white wine, and salt in a bowl.

    2. Dip the herb brush into the marinade and generously baste the lamb every 15 minutes as it roasts.

    For the potatoes

    1. Peel the potatoes and cut into 1 cm chunks.

    2. In a large skillet or pan, combine the potatoes, charred onion quarters, rosemary, thyme, unpeeled garlic cloves, olive oil, and salt.

    3. Fry gently over medium heat or set near the fire embers, tossing occasionally, until golden and tender, 35–40 minutes.

      Then 35 min of waiting

    To assemble

    1. Remove the lamb from the fire or oven and let rest on a cutting board for 20 minutes before carving into thick slices.

      Then 20 min of waiting

    2. Serve the warm sliced lamb alongside the crispy potatoes and caramelized onions.

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