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Lamb with herbed rice stuffing

  • 0:15 Prep
  • 1:10 Cook
  • 6 Servings
  • Advanced


  • 1 tablespoon olive oil
  • 1 leek, trimmed, thinly sliced
  • 2 garlic cloves, finely chopped
  • 220g (1 cup) arborio rice
  • 250ml (1 cup) Massel beef stock
  • 1 teaspoon finely grated lemon rind
  • 2 tablespoons chopped fresh continental parsley
  • 1 tablespoon chopped fresh mint
  • 1 tablespoon chopped fresh dill
  • 2 x 800g butterfly lamb legs


  • 1
    Heat the oil in a medium saucepan over medium heat. Cook the leek for 4-5 minutes or until soft but not coloured. Add the garlic and cook for 1 minute. Add the rice and stock. Bring to a simmer. Cover and simmer for 12 minutes or until the liquid is absorbed and the rice is tender. Stir in the lemon rind, parsley, mint and dill. Season with salt and pepper.
  • 2
    Place the lamb, fat-side down, on a work surface. Arrange the stuffing along the centre of each piece of lamb. Roll up firmly to enclose. Use unwaxed white kitchen string to tie the lamb at 2cm intervals.
  • 3
    Preheat oven to 180ºC. Place the lamb in a large roasting pan. Season with salt and pepper. Roast for 50 minutes for medium or until cooked to your liking. Cover with foil and set aside for 10 minutes to rest before carving.

Source: taste.com.au


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