Preheat oven to 180°C.
Heat a glug of oil in a saucepan. Add onion and garlic and cook until soft.
Add rice, wine and stock and allow to simmer for 5-10 minutes or until liquid has been absorbed (rice will still be a bit crunchy).
Remove from heat and toss through herbs and nuts.
Flatten out lamb on a board.
Cut a few deep slits into the thickest part of meat (don’t cut all the way through).
Spread stuffing down the centre of lamb. Fold over to enclose stuffing and secure with kitchen string.
Place lamb on a roasting tray.
Rub all over with olive oil.
Season with salt, pepper, rosemary and oreganum.
Pour stock and lemon juice around meat.
Cover with foil and bake for 3-3½ hours or until lamb is tender and almost falling off the bone.
Remove foil and roast for a further 20-30 minutesuntil well browned.
Allow meat to rest before carving and serving.
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.This recipe is sponsored by Pick n Pay and was created by Fresh Living magazine.