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Roasted leg of lamb stuffed with feta, olives and pistachios recipe

37 ratings

Look no further for the perfect Easter lamb recipe – deliciously marinated leg of lamb is stuffed with tangy feta, olives and pistachios before roasting, resulting in a rich, tender lamb centrepiece with fresh Greek flavour. Liven up classic mayo with lemon, anchovy and mustard to serve alongside, and pair with vibrant spring veg and crispy roast potatoes. See method

Serves 8
40 mins to prepare and 1 hr 20 mins to cook, plus marinating and resting
451 calories / serving
Freezable
Gluten-free

Ingredients

2 garlic cloves, crushed
2 lemons, 1 juiced, 1 sliced
1½ tbsp olive oil
1 tbsp dried oregano
2kg leg of lamb
100g feta, crumbled
2 tbsp roughly chopped pistachios
2 tbsp roughly chopped pitted black olives

For the lemon anchovy mayonnaise

160ml light mayonnaise
1 garlic clove, crushed
1 anchovy, finely chopped
1 tbsp Dijon mustard
½ lemon, zested and juiced

Perfect with:

Tesco Finest Chablis 75Cl
Tesco Finest Marlborough Sauvignon Blanc 75Cl
Tesco Finest Picpoul De Pinet 75Cl

Perfect with:

Tesco Finest Chablis 75Cl
Tesco Finest Marlborough Sauvignon Blanc 75Cl
Tesco Finest Picpoul De Pinet 75Cl

Each serving contains

Energy
1620kj
451kcal 23%
Fat
31g 45%
Saturates
13g 63%
Sugars
1g 1%
Salt
1.3g 22%

of the reference intake
Carbohydrate 6.1g Protein 35.8g Fibre 1.1g

Method

Preheat the oven to gas 7, 220°C, fan 200°C. In a small bowl, mix together the garlic, lemon juice, 1 tbsp of the oil and the oregano. Rub all over the lamb. Cover and chill for a minimum of 2 hrs or up to 24 hrs. Remove from the fridge 30 mins before cooking.
In a small bowl, mix together the feta, pistachios and olives. Cut into the thickest part of the meat and stuff in the feta filling. Tie tightly with lengths of kitchen string so it holds together. Place on a small rack in a roasting tin. Drizzle with the remaining oil; season. Roast for 20 mins, then reduce the heat to gas 5, 190°C, fan 170°C. Cook for 30 mins, then push the lemon slices under the kitchen string. Cook for another 30 mins (for medium-rare) or 40 mins (for medium). Remove from the oven, cover with foil and set aside to rest for 20 mins.
Meanwhile, in a bowl, mix together the mayonnaise, garlic, anchovy, mustard, and lemon zest and juice. Serve with the sliced meat.

Freezing and defrosting guidelines

Freeze lamb and stuffing. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Leg of lamb recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.