Eat Recipes

Roast Leg of Lamb with Rosemary and Currant Stuffing

Roast leg of lamb is a Sunday family favourite and this recipe by Sarah Glover is a delicious lamb recipe that you will go back to time and time again. Sarah cooks her leg of lamb in a Traeger Grill for a delicious smoky taste, however you can also cook this recipe in an oven.

We love to serve this lamb recipe with our Sweet Potato and Feta Salad or golden roast potatoes and fresh steamed green vegetables.

Ingredients (serves 6)

Cooking time: 70mins + 30mins rest time | Prep time: 45-mins

1.5kg de-boned leg of lamb

Olive oil

For the stuffing

1/2 cup extra virgin olive oil

1 red onion, finely diced

3 cloves garlic, chopped

1 tsp sea salt

1/2 cup toasted pinenuts

1/4 cup dried currants

1 tbsp honey

3 tbsp red wine vinegar

1 bunch flat leaf parsley

1/2 bunch thyme

1/2 bunch rosemary leaves

1/2 cup grated Pecorino Romano cheese

2 cups breadcrumbs

freshly ground pepper 


Remove lamb from the refrigerator two hours before cooking to allow it to come to room temperature. Season well. Preheat your Traeger Grill or oven to 180C (350C).

For the stuffing, heat one tablespoon of oil in a frying pan on low heat. Add onion, garlic and salt and cook until softened, about 10 minutes. Add pine-nuts and currants and cook for one minute. Add honey and red wine vinegar. Remove from heat and allow to cool.

Pick and chop the leaves from the parsley and rosemary. Place in a food processor and blend while slowly pouring in remaining oil. Add the pecorino, pulse a few times then add the breadcrumbs, pulsing again until it just comes together. Remove from the processor and combine with cooled pine nut mixture.

Place deboned lamb, fat side down, on a chopping board. Place stuffing in the middle along the whole length inside the lamb. Roll lamb from one side to the other. Tie with string along the length of the rolled up leg at three centimetre intervals. Rub with olive oil and put in a large roasting tin. 

Cook for 30 minutes then reduce temperature to 160C. After about 40 more minutes, start checking the meat’s core temperature. Continue to roast until it reaches about 55 to 56C. Remove from oven and rest under foil for 30 minutes.

To serve, remove string, slice and serve with any juices from the roasting pan.

Want more roast ideas? Click here.