Gluten-Free & Dairy-Free Roast Leg of Lamb with a Pine Nut & Herb Stuffing
Recipe type: Dinners
Prep time: 
Cooking time: 
Total time: 
Serves: 6–8
  • 2–3 slices gluten-free bread (or 100g/3½oz gluten-free breadcrumbs)
  • 12 drained stoneless black olives in brine
  • 3 garlic cloves
  • 3 drained, bottled anchovy fillets in oil
  • 8 drained, bottled sun-dried tomatoes in oil
  • 1 small handful of rosemary leaves
  • 1 small handful of thyme leaves
  • 1 large handful of flat-leaf parsley leaves
  • 2 handfuls pine nuts
  • 1 leg of lamb, approximately 2.5kg/5lb 8oz with the H bone and thigh bone tunnel-boned and removed (ask your butcher to do this)
  1. Preheat the oven to 250°C/500°F/gas 9. Put the bread in a food processor and blend until the mixture becomes fine breadcrumbs. Remove from the food processor and leave to one side.
  2. Rinse the olives and drain them. Put in a mini food processor and add the garlic, anchovies, sun-dried tomatoes, rosemary and thyme. Blend to form a finely chopped paste. Transfer to the food processor and add the parsley. Pulse until the parsley is finely chopped, then add the pine nuts and breadcrumbs and pulse until the pine nuts are chopped.
  3. Spoon the stuffing mixture into the cavity of the lamb, pressing down well with the back of a spoon to pack the stuffing in, and secure by tying with string. (Next time I make this recipe, I'll use more string and tie it up more!) Rub the olive oil over the lamb then transfer to a baking tray.
  4. Bake for 15 minutes, then turn the oven down to 200°C/400°F/gas 6 and cook for a further 55 minutes – 1 hour 10 minutes, depending on how pink you like the meat. Remove from the oven and cover with baking parchment, ensuring the ends of the paper are tucked under the tin. Leave to stand for 10 minutes, then remove the baking parchment and serve.
Recipe by Grace Cheetham at