2.5kg leg of lamb, tunnel boned
3 garlic cloves, crushed
50g flat leaf parsley
½ small bunch fresh oregano
5 fresh thyme sprigs, leaves picked
5 pancetta slices, finely chopped
3 anchovy fillets
40g macadamia nuts
50g sourdough bread, torn into pieces
40ml olive oil, plus extra for drizzling
Squeeze of lemon juice
Few fresh rosemary sprigs
1 tbsp plain flour
300mls lamb/chicken stock
- Preheat the oven to 200°C/fan 180°C.gas mark 6.
- To make the stuffing, whizz together in a food processor, the garlic and herbs, then add the pancetta, anchovies, nuts and bread. Slowly add the olive oil. Season with lemon juice, salt and pepper.
- Open up the lamb and fill the hole with the stuffing. Tie up with string, in even spaces along the joint, to hold it all together. Season the lamb all over with salt and pepper. Tuck a few sprigs of rosemary under the string. Place the lamb in a roasting tin and drizzle with olive oil. Roast for 1½ hrs.
- Transfer the lamb to a board and cover with tinfoil. Allow to rest for 20mins. Meanwhile make the gravy in the roasting tin used for the lamb. Add the plain flour to the tin then slowly add the stock whisking all the time, over a medium heat. Continue to cook until all the stock is added. Grind in some fresh black pepper and any juices from the lamb. Leave to simmer until thick.