Roast lamb leg with thyme filling

Try this delicious variation of a lamb roast.

Roast lamb leg with thyme filling


Serves 4

1 boneless lamb leg (400g)
3 Tbsp canola oil
½ onion, finely chopped
2 cups soft breadcrumbs
pinch salt
freshly ground black pepper
2 Tbsp chopped fresh thyme
1 egg, beaten


Preheat oven to 200°C
Make a pocket in the lamb with a sharp knife.
Add 2 Tbsp oil to a heavy-based frying pan, add onion and cook until soft. Add breadcrumbs, salt, pepper, thyme and egg and mix well. Press half the stuffing into the pocket. Secure the opening with toothpicks or metal skewers.
Rinse frying pan, reheat and add 1 Tbsp oil. Brown the lamb on all sides and place in an ovenproof dish. Pat remaining stuffing on top of the rump.
Cook in preheated oven for 20-25 minutes. Rest for 5-10 minutes before slicing.

Nutrition Information Panel

Per Serving [4 Serves]
Energy 1580kj
Protein 27.6g
Total fat 21.9g
- saturated fat 4.6g
Carbohydrates 16.6g
- sugars 3.3g
Fibre 2.0g
Sodium 233mg

Click the vegetable name below to learn more about it: