Total Time
1hr 50mins
Prep 20 mins
Cook 1 hr 30 mins

Ingredients Nutrition


  1. Open the lamb out flat.
  2. Combine all the ingredients except the extra oil, and spread onto one end of the lamb Roll up and secure firmly with string.
  3. Place in a baking dish, rub the outside with a little extra olive oil and roast in a moderate (180c) oven for about 1 1/2 hours or until cooked to your liking.
  4. Remove from oven, cover loosely with foil and"rest" for 15 minutes before carving*I have a very kind butcher who will put in my stuffing, and then tie the lamb much better than I can.
  5. Maybe yours would too.
Most Helpful

I always try to make a roast on Sundays as the leftovers can be used for sandwiches to take to work/school. This was great, lots of lemony flavour and we loved the pine nuts. Served with baked spuds, sweet potatoes, cauliflower, broccoli au gratin and baby peas. Definitely a make again as the stuffing was just loved by us all.

Fairy Nuff August 03, 2008

Very nice lamb roast. I don't think I would use bread in the stuffing next time - didn't like the texture of it. Very nice appearance. I did add some water to my baking dish (it was a metal one) at the beginning just to keep the juices from burning - lovely au jus by the time it was done.

evelyn/athens September 22, 2005