Lamb with semi dried tomato, fetta and pine nuts

Preparation time: 10 minutes

Cooking time: 1 1/2 hours

Serves: 4 – 6

1.75kg each carve leg lamb

1 clove garlic sliced

1/3 cup dried breadcrumbs

1 tablespoon chopped semi-dried tomatoes

2 teaspoons pine nuts

2 tablespoons crumbled fetta

Salt and cracked black pepper

1 egg, lightly beaten

1/4 cup olive oil, for basting

2 tabelspoons lemon juice, for basting


Preheat oven to 200C. Make little incisions along the top of the lamb with the tip of a sharpe knife and insert garlic slices into each cut.

Combine breadcrumbs, tomatoes, pine nuts, fetta, salt, pepper and egg in a bowl. press stuffing into cavity of lamb. Place lamb on a greased wire rack in a baking tray. Combine the olive oil and lemon juice and brush over lamb.

Place lamb in oven and cook for 1 1/2 hours or until cooked to your liking, basting lamb regularly with lemon and oil mixture. Remove from oven, loosley cover with foil and rest for ten minutes before carving. Serve with side dishes. 

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