Name: Roast lamb with garlic, lemon and rosemary stuffing recipe
Yield: 4 servings
Ingredients: 55 g (1.9oz) butter substitute; 1 small onion, finely chopped; 1 celery stick, finely chopped; 85 g (3oz) fresh white breadcrumbs; 1 lemon, grated zest and juice; 1 pinch ground black pepper; 2 tsp rosemary, chopped; 1.8 kg (4lbs) leg of lamb, trimmed of excess fat; 2 bulbs garlic, halved crossways; 1 handful rosemary sprigs, to garnish

Servings: 4 persons

55 g (1.9oz) butter substitute
1 small onion, finely chopped
1 celery stick, finely chopped
85 g (3oz) fresh white breadcrumbs
1 lemon, grated zest and juice
1 pinch ground black pepper
2 tsp rosemary, chopped
1.8 kg (4lbs) leg of lamb, trimmed of excess fat
2 bulbs garlic, halved crossways
1 handful rosemary sprigs, to garnish

1
Melt 25g (1oz) butter substitute in a pan, add the onion and celery and cook for about 5 minutes, stirring occasionally, until soft.
2
Stir in the breadcrumbs, lemon rind, lemon juice, seasoning and chopped rosemary.
3
With a sharp knife, make several deep slashes and press in the stuffing.
4
Weigh the joint.
5
Melt the remaining butter substitute and brush over the lamb.
6
Cook in a preheated oven at 190C/170C fan/gas mark 5 for about 20 minutes per 450g (1lb) plus 20 minutes extra.
7
Baste the lamb several times during cooking and add the garlic for the final 30 minutes cooking.
8
Leave the cooked lamb to rest (covered) for about 15 minutes before carving (remember to trim off all visible fat).
9
Serve garnished with rosemary sprigs.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Roast lamb with garlic, lemon and rosemary stuffing recipe

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