Ingredients

The following ingredients have 8 Servings
  • 1 3.3kg leg of lamb, deboned (about 2.8kg after deboning)
  • 60 ml (¼ cup) olive oil
  • 2 tbsp olive oil
  • 2 onions, thinly sliced
  • 80 gm basil leaves (about 1 bunch)
  • 3 garlic cloves
  • 50 gm (1/3 cup) pine nuts
  • 20 gm (¼ cup) finely grated parmesan
  • 100 ml extra-virgin olive oil
  • 140 gm (2 cups) fresh breadcrumbs

Instruction

  • For basil stuffing, heat olive oil in a frying pan over low heat, add onion and a pinch of sea salt and cook, stirring often, over low heat until caramelised (about 10 minutes). Set aside to cool. Meanwhile, place basil leaves, garlic and a pinch of salt in a mortar and, using a pestle, crush coarsely. Add pine nuts and parmesan and pound to a smooth paste, then stir in extra-virgin olive oil and season with sea salt and freshly ground black pepper. Combine pesto, breadcrumbs and caramelised onion.
  • Place lamb skin-side down on a clean work surface and evenly spread basil stuffing over meat. Starting at one of the long sides, roll up and secure with kitchen twine.
  • Preheat oven to 200C. Heat olive oil in a large heavy-based casserole, add lamb and cook over high heat, turning frequently, until golden brown (5-6 minutes). Cover, place in the oven and cook for 30 minutes, then reduce oven temperature to 160C and cook for a further 40 minutes – this will result in medium-rare meat.
  • To serve, remove twine and cut lamb into 3cm thick slices.