Photo: Emiliano Vittoriosi
Stuffed leg of lamb with rosemary & pine nuts
18 ingredients
10
openrecipes
Stuffing a leg of lamb is a great way to transform a regular cut into something a bit special for Easter, and this recipe ensures it'll be bursting with flavour. If you've never made homemade gravy before, give it a go – you can't beat it!
Estimated Nutrition (whole recipe, rough)
1565
Calories
105g
Protein
70g
Fat
124g
Carbs
What these numbers assume — 17 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Lamb | 100g cooked | 294 |
| Anchovy | 100g | 210 |
| Pine Nut | 1 oz (28g) | 191 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Celery | 1 stalk (40g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Olive | 1 large (4g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 kg quality whole leg of lamb
- 1 whole bulb garlic
- ½ bunch fresh flat-leaf parsley
- ½ bunch fresh rosemary, leaves picked, a few sprigs left whole
- 4 anchovy fillets
- 100 g ciabatta torn into chunks
- 1 large handful pine nuts
- 1 large handful green olives, stones removed and roughly chopped
- zest and juice of 1 lemon
- sea salt
- freshly ground black pepper
- olive oil
- 2 onions, peeled and roughly chopped
- 2 carrots, roughly chopped
- 2 sticks celery, roughly chopped
- 1 bottle red wine
- 1 heaped tablespoon flour
- 1 litre organic chicken or vegetable stock
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By jamieoliver ·
Recipe sourced from
openrecipes