Christmas

Jamie Oliver’s Stuffed Leg Of Lamb

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Nothing says Christmas Lunch like roast lamb and Jamie Oliver’s stuffed leg of lamb is what we call real festive food.

Stuffing a leg of lamb is pure genius. The flavours of the fresh herbs and garlic permeates through the meat and the ciabatta keeps it all moist and tender. We had never made our own stuffing before and we were amazed at how easy it actually is. We felt like such experts!

But the stand out taste sensation of this dish has to be the gravy. We are both self-confessed Gravox users so admittedly, we were apprehensive when following the directions. How can all that stuff become gravy?? People, all that stuff doesn’t just become gravy. It turns into the tastiest, most delicious gravy you will ever make. This sauce really packs a punch!

Jamie-Oliver-Roast-Lamb-Ingredients

[mc_block_title custom_title=”Ingredients”]

  • 2 kg Australian Lamb Leg Roast
  • 1 whole garlic bulb
  • 1/2 bunch fresh flat-leaf parsley
  • 1/2 bunch fresh rosemary
  • 4 anchovy fillets [optional – we have some allergies in the family so left these out. STILL delicious though!]
  • 100g ciabatta
  • 1 large handful of pine nuts
  • 1 large handful of green olives
  • 1 lemon
  • sea salt
  • ground black pepper
  • olive oil
  • 2 onions
  • 2 carrots
  • 2 sticks of celery
  • 1 glass of red wine
  • 1 heaped tbs of plain flour
  • 1 litre chicken stock

[mc_block_title custom_title=”Directions”] 

Preheat the oven to 200°C.

TIP: We recommend doing Step 6 FIRST. It will streamline the process and you’ll only have to use one chopping board!

1. Turn the leg of lamb upside down on a chopping board and very gently cut halfway down into the leg along the bone so the meat opens out, creating a pocket. [TIP: Ok, so we’re not sure if we actually did this properly or not! The opening looked less like a pocket and more like a gash but the result was fabulous nonetheless]

2. Make the stuffing by peeling a couple of garlic cloves and popping them into a food processor. Pick the parsley leaves, then pick the rosemary leaves, leaving a few sprigs whole. Add the herb leaves to the processor along with the anchovies [optional] and whiz together. [CONFESSION: I don’t actually own a food processor! So we used the bowl and blade attachment of my very versatile stick blender and that worked perfectly]

3. Scrape the mixture into a bowl, then tear the ciabatta into the processor. Add the pine nuts, then pulse a few times – you want it to be quite coarse – then tip into the bowl of herbs.

4. Destone and roughly chop the olives, then add to the bowl with the zest of the lemon. Season with salt and pepper, then get your hands in the bowl and scrunch everything together – if it looks too dry, add a squeeze of lemon juice.

Jamie-Oliver-Stuffed-Leg-Lamb-2

5. Pack the stuffing into the pocket you’ve made in the lamb, then wrap the meat back over and tie tightly with string to secure, pushing the remaining unpeeled rosemary sprigs underneath the string. Drizzle over a little olive oil and season with salt and pepper, then rub it all over the lamb.

Jamie-Oliver-Stuffed-Lamb-Leg-2

6. Peel and roughly chop the onions and carrots, then trim and roughly chop the celery. Add the chopped veg to a roasting tray with the remaining unpeeled garlic cloves, then lay your lamb on top.

Jamie-Oliver-Stffed-Lamb-3

7. Roast for around 1 1/2 hours, or until the meat is beautifully tender.

TIP: we cooked ours for about 2 hours and the meat was tender and juicy] Transfer the lamb to a board or platter to rest while you make the gravy.

Jamie-Oliver-Stuffed-Leg-of-Lamb

8. Spoon off most of the fat from your tray, then place over a low heat on the stove. Add the flour and mash everything together with a potato masher.

9. Pour in a glass of red wine and bring to the boil to cook off the alcohol. Pour in the stock and bring back to the boil, scraping all the sticky goodness from the bottom of the tray as you go. Reduce the heat and simmer for around 10 minutes, or until thickened and reduced.

10. Sieve the gravy into a jug using a ladle to really push all the goodness through, discarding any veg or meat left behind. At this point, the lamb will be just perfect. Dish it up and tuck in!

Jamie-Oliver-Stuffed-Lamb 4

[mc_block_title custom_title=”JAMIE’S TIP”]

In Italy, they’ll start basting the lamb after 30 minutes by pouring a swig of wine over the meat every 15 minutes or so until it is cooked. Trust me – it is well worth doing and makes it juicy and delicious! [We did this and Jamie was right. Again!]

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176 Comments

  1. Avatar of Leanne

    Roast potato, sweet potato and pumpkin, with green beans and baby carrots.

  2. Avatar of Maxine Mackay
    Maxine Mackay Reply

    I’m vegetarian, so my family would have the meat and I’d roast sweat potato, pumpkin, carrot and I’d do a potato bake, peas, corn on the cob, and smother with lashings of gravy 🙂

  3. Avatar of Kathryn h

    Roasted carrots,soft polenta with parmesan and roasted asparagus

  4. Avatar of RossS12

    Spectacular Hasselback potatoes with lots of garlic and rosemary and lightly steamed green beans.

  5. Avatar of Nicola

    Baked potatoes and Kumera, dutch carrots, cauliflower and white sauce. And gravy, of course!

  6. Avatar of hastwins1

    Who dosent love a good old fashioned roast lamb?? we love it every way from being stuffed with all the trimmings, or in a rack and all fancy, Lamb is just so yummy with what every you serve with it

  7. Avatar of Kathy Gwatking
    Kathy Gwatking Reply

    Gravy, garden peas, roast carrot, roast spuds, roast pumpkin, roast parsnip and some garlic bread on the side

  8. Avatar of Cate

    The first things that come to mind are homemade mint sauce and gravy. I’d also add roast veges (parsnip, potato, zucchini, turnip, potato and pumpkin) and a tomato and onion bake. Yummy!

  9. Avatar of Antonietta Farrugia
    Antonietta Farrugia Reply

    Roast potatoes and peas, onions and garlic in the mix, juices for gravy and a merlot as a drink.

  10. Avatar of Carolyn

    Cauliflower gratin, roast potatoes, honeyed carrots and green beans.

  11. Avatar of pandamonium
    pandamonium Reply

    Roast veg – every type! Plus my husband’s homemade mint sauce. Delicious!

  12. Avatar of Narelle Rock
    Narelle Rock Reply

    roast potatoes, pumpkin, carrot, brussel sprouts and plenty of rich gravy

  13. Avatar of Ineedacoffee
    Ineedacoffee Reply

    Crispy roast potatos, honey carrots, cheesy broc and colli with a fresh garden salad

  14. Avatar of Adam Brown

    Baked potato & pumpkin done in goose fat. Crunchy beans & honey,sesame carrots

  15. Avatar of Tracey Ralph
    Tracey Ralph Reply

    Roasted rosemary potatoes, green beans and roasted tomatoes with toasted almonds and balsamic.

  16. Avatar of Charl Lowther
    Charl Lowther Reply

    Baby roasted potatoes with rosemary or couscous and cherry tomatoes and cucumber.

  17. Avatar of Bec D'owney
    Bec D'owney Reply

    roast potatoes! With roast parsnips and carrots too (and gravy).

  18. Avatar of spog777

    Roasted whole baby beetroot, parnips, carrots, spuds and swede turnips with steamed cabbagem brocooli, sprouts and cauliflower

  19. Avatar of carole nethery
    carole nethery Reply

    Roasted potatoes, snow peas, honey carrots, gravy and mint sauce. Making me hungry just typing this!! Yum

  20. Avatar of leanne

    a nice glass of champagne always goes down well with the Christmas lamb roast

  21. Avatar of JBMarigold

    HAS to be crispy roast potatoes and my pea, mint, rocket and farro salad!

  22. Avatar of Shelly brown
    Shelly brown Reply

    Crispy roast potatoes, green bean, shallot and slithered almond salad and a green salad.

  23. Avatar of Bianca Moore
    Bianca Moore Reply

    Jamie Oliver’s roast potatoes, roasted slices of butternut pumpkin, Mum’s cauliflower cheese, peas, individual Yorkshire puddings (Jamie Oliver’s recipe too!!) and LOTS of thick, rich gravy made with the pan juices. Served with a big glass of wine! As Jamie would say: “Pucker!!”

  24. Avatar of jody buhagiar
    jody buhagiar Reply

    Roasted capsicum, pumkin, with a mushroom gravy and potatoes in their jackets.

  25. Avatar of Michelle Morgan
    Michelle Morgan Reply

    Garlic potatoes,roast carrots baby peas and corn on the cob.

  26. Avatar of Lisa Jene

    I’d serve a sweet potato mash and a fennel, pear and mint salad.

  27. Avatar of MichelleAnn Y
    MichelleAnn Y Reply

    Jamie’s Roast Vegetable Megamix (I’d add some potatoes to it) and a glass of red wine.

  28. Avatar of christine morris
    christine morris Reply

    Roast Potato, roast Pumpkin, Squash, parsnip,Carrots, with fresh Peas and Beans,

  29. Avatar of Pen Johnston
    Pen Johnston Reply

    Roast pumpkin, potatoes (including sweet potatoes) , carrots and (onion for flavour) with a serve of rosemary gravy.

  30. Avatar of Samantha moon
    Samantha moon Reply

    a potato bake for a change from roast potato’s, fresh steamed greens and roast carrot and pumpkin served with fresh homemade gravy.

  31. Avatar of Tracy Andreatta
    Tracy Andreatta Reply

    Baby roasted potatoes with rosemary, honey glazed carrots & Couscous

  32. Avatar of Anna M

    Baked potatoes. Veggie bake with carrots, cauli, brocolli, pumpkin with a crispy cheese topping. Stir fried Cabbage and tasty gravy.

  33. Avatar of Lena Ivanoff
    Lena Ivanoff Reply

    Slow roasted garlic potatoes served with sour cream and chives. Honey( from our own bees) roasted sweet potato and baby carrots. Steamed asparagus and broccolini and sauted in homemade butter. And pan juice gravy! Yummo!

  34. Avatar of Colin Burt

    crispy roast spuds, roasted parsnips, lightly roasted baby beets and a luscious green rocket salad

  35. Avatar of Ying Ying TAN
    Ying Ying TAN Reply

    Mashed potatoes, baby carrots, roasted corn and mint sauce for the lamb. Yum!

  36. Avatar of Anna Erceg

    Yorkshire pudding, stuffing, baby carrots roasted , baby potatoes roasted or mash, green beans steamed, corn on the cob with lots of butter & lots of gravy Yum & of course mint sauce 🙂

  37. Avatar of sam pearce

    Colourful carrots. Always wanted to try those fancy purple carrots

  38. Avatar of Wendy Jean Meers
    Wendy Jean Meers Reply

    I would have traditional roast potatoes, parsnips, pumpkin, sweet potato, and garlic cloves, served with steamed broccoli, my mouth is watering.

  39. Avatar of Michelle Gray
    Michelle Gray Reply

    Being summer, I will team the lamb roast with a beautiful salad of chilled char grilled vegetables and feta cheese drizzled with Jamie Oliver Extra Virgin Olive Oil.

  40. Avatar of Leanne Renehan
    Leanne Renehan Reply

    Crunchy roast potatoes, spinach and grilled pumpkin salad and baby asparagus. Yum!

  41. Avatar of Fiona Rowlands
    Fiona Rowlands Reply

    I’d carve it up and make it into souvlaki wraps!! Taziki sauce, fresh cucumber, red onion, Kalamata olives, Tabouli & salad leaves all wrapped into a pita bread, yum!!

  42. Avatar of Nat M

    We love a lemon lime zesty rice noodle, basil, cucumber salad with a crusty butter bread.

  43. Avatar of grange75

    Jamies crispy smashed roast potatoes and a glass or two of a mellow Merlot!

  44. Avatar of Sarah Shelley
    Sarah Shelley Reply

    Crispy Baked potatoes basted in a mixture of margarine, vegeta and garlic before cooking. They are simply delicious and would go perfectly with this succulent Roast Lamb.

  45. Avatar of Rachel Kriss-Newell
    Rachel Kriss-Newell Reply

    Oven roasted potatoes, sweet potatoes and pumpkin, drizzled with gravy and a serving of beans, peas and squash

  46. Avatar of Melissa Ware
    Melissa Ware Reply

    Garlic roasted smashed potatoes with steamed green beans and broccoli covered with some melted herbed butter

  47. Avatar of Michelle

    We love crispy roast potatoes but maybe a creamy mash might soak up all those fantastic flavours & gravy!

  48. Avatar of Wendy Compergirl D'Arcy
    Wendy Compergirl D'Arcy Reply

    Crispy baked potatoes cooked in the Lamb juices with garlic and herbs

  49. Avatar of Shannan Sullivan
    Shannan Sullivan Reply

    Rosemary & garlic flavoured baked potatoes and steamed vegetables

  50. Avatar of lisa hardy

    i have roast pototoes with melted chesse and peas carrots corn and gravy

  51. Avatar of Sharyn W

    roasted garlic and rosemary potatoes and sweet potatoes, fresh asparagus fried quickly in some butter and garlic, fresh peas, home made thyme gravy

  52. Avatar of TanyaCrerar
    TanyaCrerar Reply

    Steamed greens, crunchy roast potatoes and a warm couscous and pine nut salad.

  53. Avatar of Patchouli

    Hassleback potatoes, fresh asparagus, stuffed beetroot and honey mustard carrots.

  54. Avatar of Nancy

    Roast potatoes, pumpkin, carrot, carrot, sweet potato with roasted garlic and a pinch of sea salt!

  55. Avatar of kate_l

    I would serve it with a delicious mint sauce and crunchy roast baby potatos.

  56. Avatar of Kellie

    garlic roasted smashed potatoes and heirloom carrots both the orange and purple varieties – looks stunning served on a white plate

  57. Avatar of Sonia Manoukian
    Sonia Manoukian Reply

    I love my green veggies so i would have to say broccolini, beans and peas 🙂

  58. Avatar of Kath Weber

    hasselback potatoes, honey carrots, roasted punpkin,mint peas with a yummy rosemary mint gravey. Plus mint sauce

  59. Avatar of Kris Ryan

    Roast vegetables (potatoes, carrots, pumpkin, onion), beans, peas, & lots of gravy!

  60. Avatar of Nerys Lewis
    Nerys Lewis Reply

    Roast potatoes, roast garlic, roasted baby onions and roasted sweet potatoe and pumpkin with rosemary, mint sauce and gracy!

  61. Avatar of Catrina Murray
    Catrina Murray Reply

    Minted peas, Duchess Potatoes, Honey Glazed Carrots and Roasted Cauliflower puree.

  62. Avatar of Wendy Hatton
    Wendy Hatton Reply

    Potatoes roasted with rosemary & garlic, cauliflower with cheese sauce, green beans and plenty of gravy. My mouth is watering just thinking about it!

  63. Avatar of Brooke-Lee Croton
    Brooke-Lee Croton Reply

    Roast potatoes, broccoli, peas, corn and carrots with gravy.

  64. Avatar of Maztran

    Mash potato, broccoli,peas together with lots of butter and tablespoon of mint jelly. Touch of salt pepper and swirl of olive oil.

  65. Avatar of Kimlo73

    I would serve. Potatoe Bake with Gryure cheese & a Broccoli augratin with steamed beans

  66. Avatar of Alesha

    Roast sweet potato, potato, pumpkin & turnip all tossed in olive oil, sea salt, garlic & rosemary.. Vegetable bake with cauliflower, broccoli, beans, purple & orange carrot. Colourful & Tasty.

  67. Avatar of Nicole Cammack
    Nicole Cammack Reply

    I would serve our super simple but totally delicious scalloped potatoes, mint jelly, yorkshire puddings, some fresh barely steamed beans, honey glazed carrots and a big glass of Shiraz!

  68. Avatar of Tina Clausen
    Tina Clausen Reply

    Roasted seasoned vegies naturally (sweet potatoes, whole small onions, baby carrots, broccoli), also caramalised potatoes and a rich gravy made with juices from the roasted lamb.

  69. Avatar of Michelle Green
    Michelle Green Reply

    Roasted sweet potatoes, carrots, butternut pumpkin, parsnips and onions. Steamed broccoli and green beans and mint jelly. Delicious!

  70. Avatar of Alana

    A spoonful of sunshine, a bunch of fun, a sprinkle of seasoning, a warm toasty bun.
    A glazing of herbs, a handful of friends, a drizzle of gravy, such a simple yummy blend.
    A pinch of laughter, a cup of good tunes, my Aust Day served with lamb, & a glass of wine for the afternoon.

  71. Avatar of Vicki

    Rosemary & garlic roasted potatoes, roasted sweet potatoes,pumpkin, carrots, whole baby onions,parsnips. steamed cabbage with bacon & onion, steamed green and yellow beans & gravy.

  72. Avatar of kylie

    Not a mince sauce fan so drizzled in Onion gravy with Jacket potatoes and Fresh veg ( carrots, broccoli and Beans) covered in a cheesey hollandaise sauce ( because this is the only way to get my kids to eat Vegetable) with some crusty Bread and butter

  73. Avatar of phil

    roast potatoes, sweet potatoes, jap pumpkin, baby beans, homemade spinach & feta quiche & served with homemade gravy (from the pan of course)

  74. Avatar of Ingrid Robertson
    Ingrid Robertson Reply

    Tzatziki, garlic infused green beans with almonds, buttered carrots and roasted chat potatoes.

  75. Avatar of Ilonka Bruce
    Ilonka Bruce Reply

    Roast potatoes, pumpkin, carrots, brussel sprouts and a nice bottle of red!

  76. Avatar of Isabeau Jane
    Isabeau Jane Reply

    Roast Rosemary seasoned potatoes, steamed carrots, peas, corn and sweet potato and beans and secret gravy

  77. Avatar of Sonya

    Roasted potatoes and pumpkin in the same pan as the roast lamb, to absorb all those beautiful flavours, served with honey glazed baby carrots, minted peas and butter beans….

  78. Avatar of Grayza

    I would serve roast potatoes, roast carrot and pumpkin and parsnips peas, beans and cauliflower with a gravy

  79. Avatar of Bops18

    Roasted Vegies (Potato, Pumpkin and Carrots), Steamed Garden Peas, Mint Jelly, Gravy made using pan juices and of course Yorkshire Puddings.

  80. Avatar of sars_angelchik
    sars_angelchik Reply

    Fresh baked crusty cheese bread or cob loaf, potato gratin and glazed carrots

  81. Avatar of Sann

    Simple Accompaniments are best as Roast Lamb already has Jamie’s magical mix of flavours, so: Roast Potatoes, Butternut Pumpkin, Cauliflower in Home -Made White Sauce, Mint Peas, Pan Juice Gravy and Home Made Mint Sauce on Table

  82. Avatar of Terry Mashford
    Terry Mashford Reply

    Cauliflower with white sauce, Roast Potatoes, Qld Blue Pumpkin, Roasted Parsnips & Mint Peas all with My old fashion home-made gravy

  83. Avatar of Ausgal84

    Fresh corn on the cob,.honey carrots,baked pumpkin(smear with vegemite before cooking,it tastes amazing!)baked potatoes covered in breadcrumbs,and gravy made with pan dripping 🙂

  84. Avatar of Kylie T

    Sweet and spicy sticky lamb accompanied by prosciutto wrapped goat’s cheese, baby beet/orange and walnut salad; to finish infuse with a honey, mint drizzle.

  85. Avatar of Barbara Fehmel
    Barbara Fehmel Reply

    Baked Potato, Pumpkin, Parsnip, Carrot. Boiled Peas, Broccoli, and Sauté Mushrooms and Fried Capsicum.

  86. Avatar of sharron

    would love Jamie Oliver with my lamb what a great fun dinner just chatting picking at lamb and a cool white sparkly

  87. Avatar of robert.

    Would have roasted onions carrots potatoes & sweet potatoes with peas and broccoli!!!!

  88. Avatar of Aimee Tatham
    Aimee Tatham Reply

    Califlower cheese, with the some baby butter garlic spuds on side! Lets not forget a good glass of wine. It all intwines with flavor burst. YUMOOO

  89. Avatar of AmandaR

    I love the way fresh tomatoes, with bocconcini, basil and a splash of sticky balsamic goes with lamb. I would also roast some baby potatoes, skin on, with rosemary, Murray river sea salt and garlic cloves. Of course there would also be some crusty bread to soak up any juices all shared together with family and friends.

  90. Avatar of Vicki Smith
    Vicki Smith Reply

    I would have roasted root vegies with tyme & rosemary, a rich pan made red wine gravy, zucchini, beans, baby squash sauted in tyme infused olive oil.

  91. Avatar of Helen Hamilton
    Helen Hamilton Reply

    Crispy Roasted Potatoes, Cauliflower and Broccoli in a creamy cheese sauce sprinkled with bread crumbs and melted grated cheese. Also some mushy peas and boiled carrots.

  92. Avatar of Cecilia Warrick
    Cecilia Warrick Reply

    Smashed roast potatoes scattered with fresh thyme, Roasted sweet potatoes and butternut pumpkin, roast zucchini, and green beans cooked with garlic and olive oil, plus my homemade mint sauce on the side!

  93. Avatar of sandra

    crunchy roast potatoes roast carrots,pumpkin and cauliflower with cheese sauce and dont forget mint sauce

  94. Avatar of akka08

    Whatever delights the home veggie garden offers…rosemary roasted potatoes, honey glazed baby carrots and surely some “greens” could be harvested too…or obtained from the fabulous local farmer’s market.

  95. Avatar of Amy Hinaki Ngawaka
    Amy Hinaki Ngawaka Reply

    roast veges like potatoes, pumpkin, carrots and sweet potatoes

  96. Avatar of Mandy Spiero
    Mandy Spiero Reply

    I would serve Rosemary roast potatoes, roast carrots and pumpkin, fried cabbage, broccoli, cauliflower cheese, and never without Yorkshire puddings with gravy.

  97. Avatar of Chloe Donahue
    Chloe Donahue Reply

    Smashed potatos with sour cream and chives beans honey glazed carrots and roasted pumpkin with a lovely pan juice gravy

  98. Avatar of Rachel K

    Orange glazed carrots, smoked chilli scalloped sweet potatoes, peas with spring onion and bacon and some luscious gravy!

  99. Avatar of Jen M

    Roasted vegetables – potatos, carrots, pumpkin and steamed broccoli and corn !

  100. Avatar of Joanna H

    Garlic and Rosemary Roast Potatoes and Sweet Potatoes, Peas and the all
    important Mint Sauce which takes lamb to a whole new level of delicious!

  101. Avatar of HelenF

    Most important with any roast lamb is mint sauce! Then I’d do roast pumpkin and cauliflower and Broccoli au gratin.

  102. Avatar of Carly Grace Smith
    Carly Grace Smith Reply

    Rosemary and Shiraz Gravy, pumpkin, potato, carrot, sweet potato and steamed broccoli. All fairly plain, I don’t like to take away from the taste of the lamb!

  103. Avatar of Para

    Minted peas & luscious leeks & Oliver style onions with a Yorkshire pudding.

  104. Avatar of Pamela Singleton
    Pamela Singleton Reply

    Roast Potato, pumpkin, carrots and fresh steamed green beans. I would also serve home made mint sauce with the roast.

  105. Avatar of Mary

    Being that the hot weather is upon us, a quinoa salad including, baby roasted beetroot and pumpkin, fetta, walnuts, tossed through with honey, mustard parsley and thyme.

  106. Avatar of Deanne Lindsay

    I would have home made Mint sauce, Potatoes which have been boiled until just soft, put on paper towel, scrape the top and put into a baking dish with canola oil, making sure to brush a bit of oil on the potato. Peas, Corn on the Cob. Parsnip, Turnip, Pumpkin. Then use the juices from the meat pan to make a home made gravy with flour etc. Now THAT IS a meal – Roast Lamb and Crisp Vegetables. xxx dee

  107. Avatar of Jasmine Stanford
    Jasmine Stanford Reply

    Crunchy roast potatos, honey carrots, gravy, green beans, corn on the cob and soft bread rolls with butter

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