Nut & Feta Stuffed Lamb with Spring Potato Salad


Nut & Feta Stuffed Lamb with Spring Potato Salad

Nut & Feta Stuffed Lamb with Spring Potato Salad. For an impressive take on your next Sunday roast try this delicious stuffing and even better potato salad. 

Serves 4-6

¾ cup fresh breadcrumbs
2 garlic cloves, crushed
⅓ cup almonds, chopped
⅓ cup pistachios, chopped
100g feta, crumbled
tbsp chopped rosemary
tbsp extra virgin olive oil,
plus extra to drizzle
2kg boned leg of lamb
1kg baby potatoes
bunch asparagus, trimmed and halved lengthways
1 cup peas

Broccoli Pesto

125g broccoli, cut into florets
and blanched
½ cup basil leaves
1 garlic clove, peeled
1 lemon, juice only
½ tsp dried chilli flakes
¼ cup finely grated pecorino
½ cup extra virgin olive oil

Preheat oven to 200°C. To make a stuffing, combine breadcrumbs, garlic, almonds, pistachios, feta, herbs and oil in a bowl. Season; combine.

Place lamb on a board, fat-side down. Press stuffing along centre of lamb.

Roll up; tie with string at 4cm intervals.

Place lamb in a large roasting pan. Drizzle with oil and season.
Roast lamb for 1 hour 20 minutes for medium or until cooked to your liking. Cover with foil. Stand for 15 minutes. Reserve pan juices.

Meanwhile, place potatoes in a large saucepan of water over high heat. Cook for 13 minutes. Add asparagus and peas; cook for a further 2 minutes. Drain well.

To make broccoli pesto, place broccoli, basil, garlic, lemon juice and chilli flakes in the bowl of food processor; process until smooth. Stir through pecorino and oil and season to taste. Toss pesto through potato salad and serve with sliced lamb 
drizzled with pan juices.

Smart Tip + Broccoli pesto is so versatile. It’s great through pasta, as part of a stuffing for meats or spread on toast with some cheese.


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