Greek Stuffed Lamb

This year’s roast lamb has a Mediterranean twist, with pistachios, oregano and cinnamon in the stuffing.

Hands-on time 15min. Cooking time about 1hr 15min, plus resting. Serves 8

◆ 2kg (4½lb) boned and rolled leg of lamb

◆ 4 garlic cloves, crushed

◆ 15g pack fresh oregano, leaves picked

◆ 2tsp ground cinnamon

◆ 100g (3½oz) pistachio kernals

◆ 1 large egg, beaten

◆ 100g (3½oz) fresh breadcrumbs

◆ Juice and zest 1 lemon

◆ 100g (3½oz) feta, crumbled

◆ 1tbsp olive oil

◆ 300ml (½ pint) dry white wine

◆ 3tbsp runny honey

1 Remove lamb from fridge 1hr before cooking. Preheat oven to 200°C (180°C fan) mark 6. 2 For the stuffing, put garlic, oregano, cinnamon, pistachios, egg, breadcrumbs, lemon juice and zest into a small food processor and whizz until just combined. Add feta, season with black pepper; pulse once. 3 Put lamb skin-side down on a board, remove string and open out. Without piercing skin, make slits in the larger parts of the leg to help flatten it. Cover with clingfilm and bash with a rolling pin. Spread over stuffing, then roll up from one short end to the other and secure with string at 3cm (1¼in) intervals, and at each end. 4 Put lamb into a roasting tin, brush with oil and season. Pour wine into tin; roast for calculated time (medium-rare: 15min per 450g/1lb; well done: 25min per 450g/1lb). After 1hr, brush with honey and cook for remaining time. Remove from tin; rest for 20min before carving. PER SERVING 675cals, 54g protein, 42g fat (17g saturates), 11g carbs (6g total sugars), 2g fibre GH TIP To make gravy: Skim fat from cooking juices, and then stir in 2tbsp plain flour to form a thick paste. Cook over medium heat for 2min, stirring. Whisk in 900ml (1½ pint) stock until smooth, bring to boil, then stir over a medium heat for 5min, or until thickened. GET AHEAD Prepare to end of step 3 up to 24hr ahead; keep chilled until 1hr before cooking.