At the restaurant, Iñigo cooks the lamb slowly over roasted coals. Serve with burnt carrot and beetroot salad with goat’s cheese.






Skill level

Average: 3.2 (27 votes)


Brandy prune stuffing

  • 2 tbsp brandy
  • 250 g seeded prunes
  • 70 g (¼ cup) Dijon mustard
  • 140 g (1 cup) slivered almonds, toasted

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Drink 2010 Casillero del Diablo Cabernet Sauvignon, Chile ($15).

Preheat oven to 180°C. To make stuffing, process brandy and prunes in a food processor to a paste. Transfer to a bowl, stir in mustard and almonds, and season with salt and pepper.

Lay lamb flat on a work surface. Using a meat mallet, slightly flatten. Place pancetta down the centre and season. Spread stuffing over pancetta. Taking short edge of meat, roll up lamb tightly, like a Swiss roll, to enclose filling. Secure with kitchen string, and rub with oil, salt and pepper.

Heat a roasting pan over high heat. Brown lamb, turning, for 5 minutes. Transfer to oven. Roast for 1¼ hour for medium, or until cooked to your liking. Remove from oven, cover with foil and rest for 20 minutes. Slice and serve with carrot and beetroot salad.


• Ask your butcher to debone and butterfly lamb leg for you.


As seen in Feast magazine, Issue 8, pg72.

Photography by John Laurie