Leg of Welsh Lamb stuffed with spinach olives garlic and anchovies

Share this page

Wednesday 10th June 2015

Ingredients

  • 1kg (2.2lb) boned Welsh leg of lamb
  • 15ml (1tbsp) olive oil
  • 1 red onion, chopped
  • 2 cloves garlic, crushed
  • 6 green olives, pitted and chopped
  • 30g can anchovy fillets in oil, drained and chopped
  • 1 sprig rosemary, leaves removed and chopped
  • salt and black pepper
  • 2 large handfuls baby spinach leaves
  • 150ml (¼pt) white wine
  • string for tying or metal skewers

Method

  1. Preheat oven to Gas Mark 4, 180ºC, 350ºF.
  2. In a pan heat the oil, add the onion and garlic. Lightly cook until beginning to soften. Add the olives, anchovies and rosemary, continue to cook for 1-2 minutes. Take the boneless leg of lamb and open, place flattish on a chopping board.
  3. Season the meat and then lay the spinach on top. Spoon over the onion mixture and roll up the joint, if spinach falls out just push it back in. Secure with string or use some long metal skewers.
  4. Place in the bottom of a large roasting pan. Pour over the wine, cover with foil and cook covered for half the calculated cooking time (25 minutes per 450g/½kg (1lb) plus 25 minutes).
  5. Remove the foil (add a splash more wine), baste the joint and cook for the remaining time. Allow the joint to rest for 10 -15 minutes before serving.
  6. Serve with seasonal steamed green vegetables. (You can roast potatoes around the joint - they will absorb some of the liquid but be crispy on top).

Recipe Information

Serves 4
Calories 564 kcals
Cooking Time

Nutrition Information

  • Calories 564 kcal
  • Energy 2347kJ
  • Fat 35g
  • Saturates 14.0g
  • Salt 2.0g
  • Iron 5.3g
  • 5-a-day 1

Print this recipe

Related posts

Sign up to our newsletter to be entered into our prize draw.
To get a sense of the love and passion that goes into producing PGI Welsh Lamb and Welsh Beef, we visited Katie Davies at her hill farm in Nantymoel to learn more about what farming means to her.
Nothing says Christmas indulgence more than succulent and delicious Welsh Lamb...
Former Wales international rugby player Shane Williams joins the team to show why lamb should be enjoyed all week round.