Stuffed spring leg of lamb with herby chutney recipe

Our stuffed spring leg of lamb with herby chutney is a delicious easy-to-carve Easter main and leftovers are delicious in a pitta bread with feta and salad. 

This is a wonderful recipe to share with your family because it’s easy to prepare ahead and once it’s stuffed, the lamb only takes around an hour and 15 minutes to cook. Any leftover meat and sauce can be tossed together with rice or couscous and chopped roasted veg for a delicious light lunch. If you want to get the kids involved, let them help make the stuffing and roll up the leg of the lamb. They could also take full control of blitzing the chutney together. 

Ingredients

• 1.5kg butterflied leg of lamb
• 2 onions, sliced into 2cm (3⁄4in) rounds

For the stuffing:

• 1 small shallot, finely chopped
• ½ tbsp olive oil
• 1 small garlic clove, crushed
• 1⁄4tsp sumac
• 75g baby leaf spinach
• 30g rocket, roughly chopped
• 1tbsp chopped parsley
• 40g soft goat’s cheese
• Zest and juice of 1⁄2 lemon
• 15g fresh breadcrumbs
• 1tbsp flaked almonds

For the chutney:

• 30g mint
• 15g coriander
• 15g parsley
• 1tbsp white wine vinegar
• 1tbsp caster sugar
• 2tbsp Greek yogurt

Method

1. Remove the lamb from the fridge and allow it to come to room temperature, while you prepare the stuffing.
2. For the stuffing, in a large frying pan, fry the shallot in the oil, until softened. Add the garlic and sumac, then cook for another 1 min. Stir in the spinach and cook for 5-8 mins. Remove from the heat and stir in the rocket, parsley, goat’s cheese, lemon zest and juice, breadcrumbs and almonds. Allow the mixture to cool.
3. Unroll the deboned lamb leg, then spread the stuffing over the lamb. Roll up again, and use string to tie the roll up. If you have time, marinate in the fridge overnight, otherwise heat the oven to 200C (180C fan, Gas 6).
4. Place the onion rounds on a roasting tray and sit the lamb on top. Season well. Place in the hot oven for 15 mins, then reduce the temperature to 180C (160C fan, Gas 4). Cook for a further 1 hr for medium or 1hr 15 mins for well done. Remove the lamb and allow it to rest for 20 mins before carving.
5. While the lamb is cooking, prepare the chutney. Blitz the herbs, vinegar, sugar and 75-100ml water together until smooth. Stir through the yogurt and season with salt and pepper.
6. Serve the lamb sliced into 5mm slices with the onions and juices from the roasting tin, and the chutney.

Top tips for making this stuffed spring leg of lamb with herby chutney 

Ask your butcher to debone the lamb – this gives you a better ‘roll’ so you can fill it with the stuffing.

Jessica Ransom

“You could also make this recipe with boneless lamb shoulder if you prefer. It has more fat compared to lamb leg but it’s often cheaper per kilogram and has loads of flavour. I prefer slow-cooking lamb shoulder so that the fat has time to melt down.”

To make the herb chutney it’s best to use a small food processor. You could also pound everything together in a pestle and mortar until smooth.

Kenwood Mini Chopper - View at Amazon

We are sure this little chopper will become one of your favourite kitchen gadgets. It’s the perfect size for whizzing together a quick pesto or hummus and is easy to clean. It’s also great for making curry pastes or whizzing up some onions for a bolognese or pasta sauce.

We have lots of Easter lamb recipes and other Easter foods the whole family will love. For more tips on how to cook a leg of lamb, read our expert guide.