Herby rice-stuffed leg of lamb

Recipe from: 4 November 2013
recipes lamb roast festive

Ingredients 16
Servings 6
Time 00:30


  • 1
    glug PnP Finest extra-virgin olive oil
  • 1
    PnP onion - finely chopped
  • 2
    cloves granulated garlic - crushed
  • 125
    PnP white rice
  • 125
    PnP dry white wine
  • 125
    PnP beef stock
  • 60
    chopped parsley
  • 60
    PnP dill
  • 60
    PnP chopped mint
  • 50
    PnP slivered almonds or pine nuts
  • 1
    pinch salt and ground pepper
  • 1.5
    leg of lamb, easy-to-carve
  • 2
    sprigs PnP rosemary - leaves picked
  • 1
    PnP dried origanum
  • 1
    PnP beef stock
  • 60
    PnP lemon juice


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.

Season well.

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.

Buy all the ingredients now from Pick n Pay.

This recipe is sponsored by Pick n Pay and was created by Fresh Living magazine.


Read more on: lamb  |  recipes

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