- 250g kale, stalks removed
A member of the cabbage family, kale comes in two forms: kale, which has smooth leaves, and…
- 4 garlic cloves, finely chopped
- 4 anchovies, finely chopped
- 1 lemon, zested
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 70g fresh breadcrumbs
- 1½ kg leg of lamb, part tunnel-boned, shank still attached (ask your butcher to do this for you)
- 2 bunches rosemary
Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…
- 1 bunch thyme
This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…
- 100g hay, toasted (for 8-10 mins at 160C/140C fan/ gas 3, optional)
- 500ml lamb or chicken stock
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
You will need
- butchers' string to tie the lamb
Cook the kale in boiling water until just wilted, then refresh in iced water. Drain and carefully squeeze the excess water from the kale, then roughly chop. Tip into a mixing bowl, stir in the garlic, anchovies, zest and breadcrumbs, and season (add lots of pepper). Pack the stuffing into the cavity of the lamb and tie with string – it doesn’t matter if it’s messy, just make sure the filling is secured. Can be prepared up to a day ahead and kept in the fridge.
Heat oven to 190C/170C fan/ gas 5. Mix the herbs with the hay (if using), transfer to a deep roasting tin, then pour over the stock. Nestle the lamb on top, drizzle with oil and sprinkle with salt. Roast for 1 hr 20 mins for pink lamb, adding 10 mins if you want it cooked through and another 10 mins for well done. Rest for 20 mins, then carve into thick slices and serve.
Top tips for cookingThe lamb needs to be partly boned but left whole – ask your butcher to tunnel bone it. Roasting in hay adds a sweet smokiness and looks stunning, but if you don’t want to, you’ll still have a delicious Easter centrepiece without it. The hay needs to be free of pesticides – the type for pets is ideal. I love stuffing lamb with greens, which can change seasonally, using wild garlic, chard or spinach instead. Anchovies help to season the greens, but if anyone isn’t keen, simply leave out or carve the side for them and leave the stuffed middle for everyone else.