Lamb stuffed with peppers and pine nuts
A versatile roast you can serve with couscous and salad, mixed roasted vegetables or new potatoes and steamed veg.
Serves 8 • Ready in 1 hr 45 mins, plus resting
50g pine nuts, toasted
Small bunch flat-leaf parsley, finely chopped
Small bunch oregano, leaves finely chopped
1tsp ground cumin
½ tsp ground cinnamon
80g roasted red pepper from a jar, finely chopped
1tbsp olive oil
1 boneless leg of lamb
1 Heat the oven to 220C/Gas 7. Mix the pine nuts, parsley, oregano, cumin, cinnamon, red pepper and oil, and season well. Open out the boned leg of lamb and add the stuffing mix to the middle. Wrap the leg back up and secure with butcher’s string. Transfer to a roasting tin and season well.
2 Roast for 20 mins then turn the oven down to 180C/Gas 4 and cook for another 45 mins to 1hr 10 mins, depending on the size of the leg of lamb and how well you like it cooked. Then leave it to rest for another 15 mins before cutting into slices to serve.
Per serving: 288 cals, 17g fat,
