Roast lamb with pistachio, feta & lemon stuffing

Roast lamb with pistachio, feta & lemon stuffing

Diana Henry's succulent roast lamb packs a flavour punch that'll impress everyone round the table

    • Serves8
    • CourseMain meal
    • Prepare20 mins
    • Cook1 hr 30 mins
    • Total time1 hr 50 mins
    • Plusresting
    • 2kg boneless leg of lamb, untied if needed (or 2.4kg whole bone-in leg of lamb, bone removed)
    • 2 tbsp olive oil, plus extra for rubbing
    • 10g butter
    • ½ medium red onion, finely chopped
    • 100g fresh white breadcrumbs
    • ½ 25g pack flat leaf parsley, chopped
    • ½ 25g pack mint, leaves only, chopped
    • 125g feta, crumbled
    • 8 - 2 cloves garlic, grated to a purée, plus 6 more for inserting into the lamb
    • 1 unwaxed lemon, finely grated zest, plus 1 tbsp juice
    • 1 preserved lemon, skin only, finely chopped
    • 20g unsalted pistachio kernels, roughly chopped
    • 1 British Blacktail Free Range Medium Egg, lightly beaten
    • 200ml dry white wine
    • 300ml lamb stock