Tasteful Olive, chilli and ricotta stuffed lamb leg Recipe

Impress your family and friends with this gourmet-style roast lamb, made with a chilli and ricotta stuffing and served with golden crisp potatoes.
Olive, chilli and ricotta stuffed lamb leg
Prep Time : 0:30 | Cook Time : 0:50 | Total Time : 1:20 | Serving : 6 person.


  • 2 tablespoons pitted green olives, chopped

  • 1 long red chilli, seeded, finely chopped

  • 1/3 cup (80g) fresh ricotta

  • 1 garlic clove, crushed

  • Grated rind of 1 lemon

  • 1kg Coles Australian Lamb Leg Boneless Roast

  • 1kg baby potatoes, halved

  • 2 tablespoons olive oil

  • Flat-leaf parsley leaves, to serve

  • Lemon wedges, to serve

  • Mixed salad leaves, to serve


  • Step 1

    Preheat oven to 180C.

  • Step 2

    Combine olive, chilli, ricotta, garlic and lemon rind in a bowl. Season.

  • Step 3

    Untie lamb. Place skin-side down on work surface. Using a small sharp knife, cut lamb flesh to open out. Place ricotta mixture along one edge of lamb. Roll up lamb to enclose. Use kitchen string to tie lamb at 4cm intervals. Place potato in a greased baking dish. Top with lamb. Drizzle with oil and season. Bake for 50 mins or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 10 mins to rest.

  • Step 4

    Slice lamb and serve with potato, parsley, lemon wedges and salad leaves.

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