Tunnel-Boned Leg of Lamb with Spinach, Olive, and Feta Stuffing
Here for a limited time, this unique cut from Pure South has been tunnel-boned, leaving a cavity perfect for stuffing with our Greek-inspired mix of spinach, feta and olives. Don’t worry if some of the stuffing falls out, it will mix with the chicken stock and taste just as delicious.
Ingredients
300g spinach leaves, washed
3 Tbsp olive oil
1 onion, chopped
2 cloves garlic, finely chopped
4 anchovies, chopped
½ cup fresh breadcrumbs
100g feta, crumbled
12 pitted kalamata olives, roughly chopped
1 Pure South tunnel boned leg of lamb
500ml chicken stock
Method
In a dry frying pan wilt the spinach, then drain it over a colander. Squeeze to remove any excess water and roughly chop. In the same pan, heat 2 tablespoons of olive oil, then add the onion, garlic and anchovies and cook until fragrant and the anchovies have melted. Set aside to cool, then add the spinach, breadcrumbs, feta, and olives and mix well.
Stuff the mix into the boned cavity quite tightly. Tie up with kitchen string so that the filling is secure. This can be done 1 day ahead and kept in the fridge.
Remove the lamb from the fridge an hour before cooking.
Preheat the oven to 230°C.
Put the lamb in a roasting dish, along with the chicken stock. Rub the lamb with oil and season generously with salt and pepper.
Put the lamb into the oven and roast for 20 minutes, then reduce the heat to 200°C. Baste the meat with the pan juices and cook for a further 60-80 minutes, depending on how well cooked you like it. If the meat is getting too brown, cover loosely with a piece of foil. If you’re using a meat thermometer, cook to 54°C for medium-rare lamb (add another 15 minutes cooking time for medium lamb).
Remove from the oven, cover loosely with foil, and rest for 20 minutes before removing the string to carve. Slice and serve with the pan juices (skimming off any excess fat first).