100g pine nuts, lightly toasted
a large bunch of mint, leaves picked
zest and juice of 1 unwaxed lemon
75g black pitted olives
2 cloves of garlic, crushed
1 tsp ground cinnamon
5 tbsp olive or avocado oil
2kg butterflied, boneless leg of lamb (ask your butcher to do this for you)
400ml white wine
400ml lamb or beef stock
- Heat the oven to 220°C. Whizz the pine nuts, mint, lemon zest and juice, olives, garlic, cinnamon and 3 tbsp of the olive oil in a food processor briefly -- the mixture should be coarse.
- Lay out the lamb, skin-side down, on a chopping board and season with salt and black pepper. Spread the paste evenly over the meat, leaving a 3-cm border around the edge. Tightly roll up the meat and tie at 5-cm intervals with kitchen string, so you have a long round of meat. Rub over the remaining olive oil and season again.
- Put the joint into a roasting tin and roast for 30 min. Turn the oven down to 180°C, pour the wine into the roasting tin and roast for a further hour. Remove the lamb from the roasting tin and leave, with the string still on, to rest for up to 30 min, while you make the gravy.
- Pour the juices and bits of stuffing from the roasting tin into a pan, skimming off the fat. Add the stock and warm through on a medium heat, adding any extra juices from the resting joint. Cut the string off and you're ready to carve.