Roast Lamb with Stuffing

11 70 680
Ingredients Minutes Calories
Prep Cook Servings
10 min 1 h 6
Roast Lamb with Stuffing
Health Highlights


100 gm Bacon (finely chopped)
1/2 cup Basil, fresh (coarsely chopped)
1/4 tsp Black pepper (to taste)
1 cup Bread crumbs, plain
2 tbsp Extra virgin olive oil (for roasting)
3 clove(s) Garlic (finely chopped)
1 1/2 kg Lamb, leg, lean
1 tbsp Parsley, Italian, fresh (finely chopped)
2 tbsp Pine nuts, dried (toasted)
1/2 cup Ricotta cheese (skimmed milk)
1/4 tsp Sea Salt (to taste)


Preheat the oven to 200C (400F).

For the stuffing, put the bacon in a non-stick frying pan and fry over medium heat until golden. Drain on paper towel and cool. Put the bacon and remaining ingredients in a bowl, season with salt and pepper and mix until well combined.

Remove the string from the lamb, unroll and lay it flat on a board, fat-side down. Press the stuffing along the centre of the meat. Roll the lamb up to enclose the stuffing and tie the roll with kitchen string at 4cm (1 1/2 inch) intervals.

Put the lamb in a large roasting tin, rub with oil and season with salt and pepper. Roast for 1 hours for medium, or until cooked to your liking. Cover the lamb with foil and leave it to stand for 15 minutes before carving.

Nutrition Facts

Per Portion

Calories 680
Calories from fat 309
Calories from saturated fat 99
Total Fat 34 g
Saturated Fat 11.0 g
Trans Fat 0.2 g
Polyunsaturated Fat 4.0 g
Monounsaturated Fat 15.6 g
Cholesterol 240 mg
Sodium 546 mg
Potassium 975 mg
Total Carbohydrate 14.9 g
Dietary Fiber 1.0 g
Sugars 1.4 g
Protein 78 g

Dietary servings

Per Portion

Grain 0.5
Meat 3.0

Energy sources


Meal Type(s)