Mother’s Day Recipe – Artichoke and oregano stuffed lamb leg

Ingredients (14)

  • 2kg boneless lamb leg – pick up yours from Nicholas & Co!
  • 1.5kg desiree potatoes, halved or quartered if large
  • 1 cup (250ml) chicken stock
  • Juice of 1 lemon
  • 6 sprigs oregano
  • 1 whole garlic bulb, halved
  • 2 tbs extra virgin olive oil

Artichoke and oregano stuffing

  • 225g marinated artichokes, drained
  • 1 bunch oregano, leaves picked
  • 1 small bunch flat-leaf parsley, leaves picked
  • 2 garlic cloves
  • 1 tsp dried oregano
  • Finely grated zest of 1 lemon
  • 1 cup (70g) white sourdough breadcrumbs
 
Method
1.
For the artichoke stuffing, place artichoke, fresh herbs, garlic, dried oregano and lemon zest in a food processor and whiz to combine. Add breadcrumbs and pulse to combine. Set aside.
 
2.Preheat oven to 200°C.
 
3.Use a meat mallet to tenderise the lamb and flatten slightly, to approximately 6cm thick. Spread the artichoke stuffing evenly over the inside of the lamb. Starting at one short end, roll lamb up to enclose the filling. Tie securely with 4 pieces of kitchen string, evenly spaced along the lamb. Set aside for 30 minutes to come to room temperature.
 
4.Place potatoes, stock, lemon juice, oregano and garlic in a large roasting tray and season. Top with the lamb, drizzle with olive oil and season. Roast for 30 minutes, or until starting to colour, then reduce heat to 180°C and cook for a further 35-40 minutes until golden brown.
 
5.Transfer lamb to a second tray and set aside for 15 minutes to rest. Meanwhile, return potatoes to the oven for a further 15 minutes or until golden brown and crisp. Slice lamb and serve with potatoes and garlic alongside.