Holiday Stuffed Leg of Lamb with Herb and Pine Nut Stuffing and Rosemary Sauce

Holiday Stuffed Leg of Lamb with Herb and Pine Nut Stuffing and Rosemary Sauce

A fresh take on a festive classic, this Holiday Stuffed Leg of Lamb with Herb and Pine Nut Stuffing and Rosemary Sauce recipe from Custom Culinary™ is sure to please everyone at the table.
Made with:

  • Custom Culinary™ Chef's Own Demi-Glace

What You'll Need

Amount Ingredients
3kg Deboned leg of lamb
  Olive oil and seasoning
  For the Stuffing
60ml Extra virgin olive oil
30g Red onion, finely diced
5g Garlic, chopped
60g Toasted pine nuts
30g Raisins
15ml Honey
40ml Red wine vinegar
1 bunch Flat-leaf parsley
½-bunch Thyme
½-bunch Rosemary leaves
60g Pecorino Romano, grated
200g Bread crumbs
  Salt and freshly ground pepper to taste
  For the Sauce
30ml Olive oil
15g Red onion, diced
200ml Custom Culinary™ Chef's Own Demi-Glace, prepared
60g Sun-dried tomatoes, chopped
1 sprig Rosemary
2 sprigs Flat-leaf parsley
30g Unsalted butter, room temperature


For the Stuffing

Heat one tablespoon of oil in a frying pan on low heat. Add onions, garlic, and salt and cook until softened, about 10 minutes. Add pine nuts and raisins and cook for one minute. Add honey and red wine vinegar. Remove from heat and allow to cool.

Pick and chop the leaves from the parsley, thyme, and rosemary. Place in a food processor and blend while slowly pouring in the remaining oil. Add the Pecorino, pulse a few times, then add the breadcrumbs, pulsing again until the mixture just comes together. Remove from processor and combine with cooled pine nut mixture. Check seasoning.

For the Lamb

Preheat oven to 180⁰C

Remove lamb from the refrigerator two hours before cooking to allow it to warm to room temperature. Season well.

Place deboned lamb on a chopping board, fat side down. Place stuffing in the middle along the whole length inside the lamb. Roll lamb from one side to the other. Tie along the length of the rolled-up leg with string, at three-centimeter intervals. Rub with oil and put in a large roasting tin. Cook for 30 minutes, then reduce temperature to 160⁰C. After about 40 more minutes, start checking the core temperature of the meat. Continue to roast until it reaches 55~56⁰C. Let sit for 30 minutes.

For the Sauce

In a saucepan, over medium-high heat, add the olive oil. When the oil is hot, add the onions and sauté until translucent. Add the tomatoes, rosemary, and parsley. Then, add the Demi-Glace.

Reduce the sauce. Once the sauce has reduced, remove from heat and pass through a strainer. Return the sauce to the pan and stir in butter to finish.

To Serve

Remove the string from the lamb, slice, and serve along with any juices from the roasting pan and the rosemary sauce.