Roast Lamb with Pinenut stuffing


  • 125g pancetta, finely chopped
  • 100g (1/2 cup) pinenuts, chopped
  • 2 cloves garlic, crushed
  • 1/3 cup chopped flat-leaf parsley
  • 1 tbsp olive oil
  • 1 x HORIZON Liberty Leg of Lamb

Roasted Vegetables

  • 3 large carrots
  • 4 potatoes
  • 3 parsnips
  • 1/4 cup olive oil
  • cup chicken stock



  1. Combine all ingredients except lamb in a bowl, season to taste and mix well.
  2. Open cavity in lamb and spread half the pancetta mixture over inside surface.
  3. Close tightly and tie at 2cm intervals with string.
  4. For roasted vegetables, peel carrots, potatoes and parsnips, cut in half lengthwise, then into 4cm pieces.
  5. Place vegetables in a roasting pan, toss with olive oil and season to taste.
  6. Pour stock over, place lamb on top and sprinkle with remaining pancetta mixture.
  7. Roast at 180C for 30 minutes, then turn lamb over and cook a further 30 minutes, or until lamb is medium-rare.
  8. Remove from roasting pan, cover with foil and rest in a warm place for 15 minutes.
  9. Cook vegetables a further 10-15 minutes or until golden.
  10. Serve sliced lamb with roasted vegetables and drizzled with pan juices.

Serves 4-6