Greek Stuffed and Roasted Lamb
Say “hello” to the ultimate lamb roast. Full of flavour thanks to an herby marinade and a quintessentially Greek stuffing, it is served with a zingy lemon anchovy mayonnaise that brings another element of taste to this divine dish.
How long will it take?
2 hours, plus marinating time
What’s the serving size?
Serves 6
What do I need?
- 2 garlic cloves, minced
- 2 lemons, 1 juiced, 1 sliced
- 1 tbsp dried oregano
- 2 tbsp olive oil, divided
- 2kg leg of lamb
- 100g feta, crumbled
- 2 tbsp pistachios, roughly chopped
- 2 tbsp pitted black olives, roughly chopped
- Salt and freshly ground black pepper
For the lemon anchovy mayonnaise
- 160ml mayonnaise
- 1 garlic clove, crushed
- 2 anchovies, finely chopped
- 1 tbsp Dijon mustard
- Zest and juice of ½ lemon
How do I make it?
- In a small bowl, combine garlic, lemon juice, oregano and 1 tbsp of olive oil. Rub all over the lamb. Cover and refrigerate for at least 2 hours. Remove lamb from the fridge 30 minutes before cooking.
- Make stuffing by mixing feta, pistachios and olives in a bowl. Use a sharp paring knife to cut into the thickest part of the lamb, making a pocket for the stuffing. Fill the pocket with stuffing and tie kitchen twine tightly around the lamb to close the pocket.
- Preheat oven to 220C.
- Lay the lemon slices in the center of a roasting pan and place the lamb on top. Drizzle with remaining olive oil and season with salt and pepper. Place in the oven and cook for 20 minutes. Reduce heat to 190C and cook for 60 minutes, basting the lamb a couple of times throughout. Remove from the oven, cover with foil and leave to rest for 20 minutes before carving. While lamb rests, mix the mayonnaise, garlic, anchovy, mustard, and lemon zest and juice. Serve lemon anchovy mayonnaise with the sliced lamb.
- In a small bowl, combine garlic, lemon juice, oregano and 1 tbsp of olive oil. Rub all over the lamb. Cover and refrigerate for at least 2 hours. Remove lamb from the fridge 30 minutes before cooking.
- Make stuffing by mixing feta, pistachios and olives in a bowl. Use a sharp paring knife to cut into the thickest part of the lamb, making a pocket for the stuffing. Fill the pocket with stuffing and tie kitchen twine tightly around the lamb to close the pocket.
- Preheat oven to 220C.
- Lay the lemon slices in the center of a roasting pan and place the lamb on top. Drizzle with remaining olive oil and season with salt and pepper. Place in the oven and cook for 20 minutes. Reduce heat to 190C and cook for 60 minutes, basting the lamb a couple of times throughout. Remove from the oven, cover with foil and leave to rest for 20 minutes before carving. While lamb rests, mix the mayonnaise, garlic, anchovy, mustard, and lemon zest and juice. Serve lemon anchovy mayonnaise with the sliced lamb.
