Boneless Leg of Lamb with Sweet Potato

Episode 94 - Boneless Leg of Lamb with Sweet Potato


  • Leg of lamb tunnel boned. (The bone is removed without cutting through the meat. your butcher will do this for you)
  • Bunch of parsley
  • 2 cloves of garlic (optional)
  • Teaspoon mixed spice
  • Large bunch of Rosemary
  • Salt and Pepper
  • Olive oil
  • Cup of Fresh Ricotta
  • Cup of Breadcrumbs
  • ½ cup Parmesan Cheese
  • 1 egg


  1. Chop the parsley and place ½ in a bowl. Chop the garlic and add it to the bowl.
  2. Add the mixed spice, pepper, salt and olive oil in the bowl - mix everything together thoroughly.
  3. Rub the entire leg of lamb with the mixture – ensure you flavour the tunnel of the lamb as well.
  4. In another bowl, place the rest of the chopped parsley, ricotta, breadcrumbs, parmesan, salt, pepper and egg. Mix well.
  5. Stuff the tunnel of the lamb with the mixture.
  6. Skewer the ends of the lamb together to prevent stuffing from falling out.
  7. Place several sprigs of rosemary in the baking dish.
  8. Place the leg of lamb over the rosemary.
  9. Sprinkle a little rosemary on top of the lamb and drizzle with some olive oil.
  10. Peel a large sweet potato (any variety will be nice)
  11. Rub it with olive oil, salt and pepper.
  12. Place it on the rosemary near the lamb.
  13. Cook in a very hot oven for the first 20 minutes, then turn it down to moderate for the remainder of the cooking time. Cooking time is measured – 20 minutes per kilogram.
  14. Always allow the meat to rest for at least 15 minutes before slicing.
  15. I like to use an electric knife.
  16. Make mushroom gravy. (Optional) - Slice and cook mushrooms in a little olive oil. Add salt and pepper to taste.
  17. Add a little white wine if you wish. Dissolve one heaped tablespoon of cornflour into 2 cups of vegetable stock and pour over the mushrooms. Stir continuously as the gravy thickens.
To refresh the palate, prepare a bowl of Cos Lettuce and Fennel Salad with French dressing.