I’m going to say something quite controversial here. I’m not a really a fan of a Christmas turkey. I like my Ma’s. She stuffs hers with chicken, pork, apricots, walnuts etc etc. It is delicious, however every year I always try to get an other meat option thrown into the mix when it comes to Christmas dinner. When it comes to roast meat, lamb by far is my favourite. Coincidentally, its eaten traditionally at Christmas, Easter and New Years in Italy. So I’m sharing one of my favourite recipes. It’s a Katie Caldesi recipe from one of her many amazing cookbooks. Stuffed roasted leg of lamb with mint, pecorino and artichokes. YUM!
What’s so fabulous about this recipe, is that it sounds way more complicated than it actually is. Get your butcher, to bone and butterfly your leg of lamb. Its just really important to secure the lamb roll with cooking string after stuffing it. After that, its super simple. I am confident that anyone can create this delicious roast dish as long as you keep an eye on the timings. This is a great alternative meat dish at Christmas, served with roasted chilli new potatoes, roasted carrots with taleggio, brussel sprouts with almonds and parmesan crust and cabbage with pancetta. (Head to TTI Italian Christmas side dishes for recipes)PrintRoasted lamb with artichoke, mint & Pecorino (for 4 people)