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Summer Leg of Lamb & Roasted Stuffed Tomatoes with Butter Beans

Delicious Lamb Leg Recipe

8

Serves

45 mins

Prep Time

1 hrs

Cook Time

Kathy Paterson

Recipe author

Kathy Paterson

Here the leg of lamb has been tunnel boned, but the shank has been left intact. Often referred to as a 'carvery cut', this makes for easy carving once cooked. Baked tomatoes are really delicious and possibly an underrated accompaniment to lamb. If you are short on a colourful vegetable to have for dinner, pop these in the oven.

This recipe is from Kathy Paterson's cookbook, 'Meat & Three'.

Here the leg of lamb has been tunnel boned, but the shank has been left intact. Often referred to as a 'carvery cut', this makes for easy carving once cooked. Baked tomatoes are really delicious and possibly an underrated accompaniment to lamb. If you are short on a colourful vegetable to have for dinner, pop these in the oven.

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Roasts,

Lamb,

Special Occasion & Entertaining,

Dinner,

Everyday,

Lunch,

National Lamb Day,

Ingredients

Lamb

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1.5 kg Quality Mark lamb leg

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tunnel boned with shank intact

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3-4 sprigs fresh thyme

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2-3 sprigs fresh rosemary

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pinch sea salt

to taste

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pinch black pepper

to taste

Stuffed tomatoes

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8 vine tomatoes

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ripe but still firm

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2 tbsp olive oil

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1 onion

finely chopped

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1 garlic clove

finely chopped

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1 cup fresh breadcrumbs

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a handful flat-leaf parsley

finely chopped

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1 red capsicum

roasted, skinned, flesh cut into small pieces

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pinch sea salt

to taste

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pinch black pepper

to taste

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80g goats' cheese

Lamb gravy

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2 tbsp white flour

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a splash red wine

can also substitute for white wine

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500ml beef stock

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pinch sea salt

to taste

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pinch black pepper

to taste

Method

The lamb

The stuffed tomatoes

The gravy

To serve

To roast capsicum

1

Preheat the oven to 230°C.

2

Place the herbs in the cavity left from removing the bone, then tie with about three pieces of kitchen string at even intervals to hold the lamb in shape. Place in a roasting dish, season with sea salt and freshly ground black pepper and drizzle with the olive oil.

3

Place in the oven and roast for 20 minutes.

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4

Lower the temperature to 200°C and roast for a further 40 minutes for lamb that is still a little pink in the centre.

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More info

Nutrition Information per Serving (447g)

Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).

More info

Energy

2387kJ

Protein

38.8g

Total Fat

38.9g

Saturated Fat

15.6g

Carbs

15.3g

Sugars

6g

Sodium

479.5mg

Iron*

4.4mg

* Percentage of recommended daily intake (Aust/NZ)

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