A leg of lamb can be a great center piece at any dinner table. This recipe adds an exciting element to the usual roast leg of lamb. If you buy your lamb at a butcher request that they de-bone and butterfly the leg for you. 

  • 1 Leg Of Lamb (About 2kg - de-boned and butterflied)

  • 300g Spinach

  • 250g Button Mushrooms

  • 1 Head Garlic

  • 10g Fresh Rosemary

  • 10g Fresh Parsley

  • 10g Fresh Thyme

  • 500ml Red Wine

  • 250ml Water

  • 2 Cups Cherry Tomatoes

  • 2 Tsp Whole Grain mustard

  • 2 Tsp All Purpose Flour

  • Salt & Pepper

  • Olive Oil (Or any Cooking Oil)

Prep - 30 Minutes 

  • Preheat oven to 200 degrees

  • Roughly chop spinach and slice mushrooms

  • In a pestle & mortar (or blender/food processor) blend 2/3 of rosemary, thyme, parsley and garlic into a paste, adding oil to combine it

  • In a pan heat cooking oil and saute the spinach and mushrooms until cooked.

  • Add one third of the garlic and herb paste into the spinach and mushrooms and combine.

  • Prepare the lamb leg by generously seasoning the inside and outside with salt and pepper

  • Take half the remianing garlic and herb paste and spread it on the inside the lamb leg.

  • Place the spinach & mushroom mixture inside the leg and bring the two sides together. Secure the lamb leg with twine ensuring the stuffing doesn't fall out.

  • Rub the remainder of the garlic and herb mixture outside the lamb leg.

Let's Get Cooking - 3 Hours

  • In the same pan used for the spinach heat some oil and brown the outside of the lamb.

  • Add the red wine to de-glaze the pan and bring to the boil.

  • Transfer the lamb and wine to an oven proof pan/dish

  • Place the cherry tomatoes in the pan and add the water

  • Add the remainder of the garlic, rosemary and thyme sprigs around the lamb.

  • Cover the dish with foil and place in the oven for 2 hours. After turn the lamb and add any vegetables you'd like (Potatoes, carrots etc)

  • Cover with foil and place in the oven again for another 30-40 minutes.

  • Take the meat out of the pan and allow to rest covered in foil. While the meat is resting, we'll make the gravy.

  • Strain the gravy into a sauce pan using a sieve. Add 2 cups of water and bring the gravy to a simmer.

  • Add 2 Tsps of wholegrain mustard.

  • Dilute 2 Tsps of all purpose flour with some water to make a runny paste and add it to gravy to thicken it. (Use a whisk)

  • Finely chop the remainder of the parsley and add it to the gravy. Remove from the stove and serve with the lamb.

  • Slice the lamb leg and serve with the gravy and vegetables