HERB-ROLLED LEG OF LAMB

Takes 2hr 20min serves 8

2kg butterflied, boneless leg of lamb (ask your butcher to do this for you) 2tbsp olive oil 400ml white wine 400ml lamb or beef stock for THE stuffing 100g pine nuts, lightly toasted Large bunch of fresh mint, leaves picked Grated zest and juice of 1 unwaxed lemon 75g black pitted olives 2 garlic cloves, crushed 1tsp ground cinnamon 3tbsp olive oil 1 Preheat oven to 220°C/fan 200°C/ Gas 7. Whizz the pine nuts, mint, lemon zest and juice, olives, garlic, cinnamon and 3tbsp of the olive oil in a food processor until coarse. 2 Lay out the lamb, skin-side down, on a chopping board and season. Spread the stuffing over the meat, leaving a 3cm border. Tightly roll up the meat and tie at 5cm intervals with kitchen string. Rub over the remaining olive oil and season again. 3 Put the joint into a roasting tin and roast for 30min. Turn the oven down to 180°C/fan 160°C/gas 4, pour the wine into the roasting tin and roast for a further hour. Allow the lamb to rest with the string still on, for up to 30min, while you make the gravy. 4 Pour the juices and any bits of stuffing from the roasting tin into a pan, skimming off the fat. Add the stock and warm through. Remove the string from the lamb, carve and serve.