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 - 90 Minutes

  • 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. 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 the first 40 minutes. After 40 minutes turn the lamb and add any vegetables you'd like (Potatoes, carrots etc) 
  • Cover with foil and place in the oven again for another 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