Ready in 90 minutes (plus resting).
- 1.4-1.5kg butterflied lamb leg (at room temperature)
- 25g butter
- ½ onion, finely chopped
- 2 cups fresh white breadcrumbs
- 1 orange
- ½ cup dried cranberries
- ½ cup parsley & sage, finely chopped
- salt and freshly ground black pepper
- 2 cloves garlic, crushed
- 2 tablespoons olive oil
- 2 tablespoons oregano, chopped
To serve: seasonal greens, pomegranate seeds, potatoes and gravy
Preheat oven to 190°C.
Melt butter over low heat. Cook onion until soft, about 5 minutes. Cool.
Combine breadcrumbs, orange zest, cranberries and herbs. Add onion & orange juice. Mix gently to combine.
Place the lamb, flesh-side-up on a plate or board.Cut 4 pieces of string (long enough to tie around the rolled lamb), and place under the lamb at intervals.
Spread over the bread stuffing and season with salt and freshly ground black pepper. Roll the lamb, starting at the side closest to you. Tie with the string to secure, trimming excess with kitchen scissors.
Place the lamb in a roasting dish. Rub garlic, oil & oregano over lamb. Roast for 15 minutes per 500g for medium-rare.
Remove from the oven, cover loosely with foil and a clean tea towel and leave to rest for at least 20 minutes before slicing.