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Photo of Slow roasted olive and spinach stuffed lamb by WW

Slow roasted olive and spinach stuffed lamb

13
Points®
Total Time
2 hr 25 min
Prep
15 min
Cook
2 hr 10 min
Serves
6
Difficulty
Moderate
Who needs gravy when you have sensational stuffing? As it slowly roasts, the meat becomes infused with the flavours of the filling.

Ingredients

Dried breadcrumbs

¾ cup(s), (45g)

Pine nuts

2 tbs, toasted

Garlic

1 clove(s), crushed

Pitted green olives

100 g, pitted, finely chopped

Baby spinach

1 cup(s), (30g), finely chopped

Lamb leg roast, raw

1300 g

Potato(es)

600 g, thickly sliced

Pumpkin

600 g, thickly sliced

Oil spray

2 x 3 second spray(s)

Instructions

  1. Preheat oven to 180°C or 160°C fan-forced. Combine breadcrumbs, pine nuts, garlic, olives and spinach in a large bowl.
  2. Remove and discard the string or elastic holding the lamb together. Pull lamb apart to reveal pocket where bone was removed. Remove any visible fat. Press spinach mixture into pocket. Secure with kitchen string to enclose filling.
  3. Lightly spray a large flameproof baking dish with oil and heat over high heat. Cook lamb for 3 minutes each side or until browned. Bake for 2 hours or until cooked to your liking. Transfer lamb to a plate. Cover with foil and set aside to rest for 10 minutes before slicing thinly.
  4. Meanwhile, place potato and pumpkin in a large baking dish and lightly spray with oil. Season with salt and freshly ground black pepper and turn to coat. Bake with lamb for the last 45 minutes of cooking. After removing lamb, increase oven to 220°C or 200°C fan-forced. Bake potatoes and pumpkin for 20 minutes or until golden.
  5. Serve lamb with potatoes and pumpkin.

Notes

SERVING SUGGESTION: Steamed brussel sprouts. TIP: To toast pine nuts, preheat oven to 180°C or 160°C fan-forced. Place pine nuts on a baking tray and bake for 3–5 minutes or until lightly toasted.