A rolled roast with a herb, tomato, and Parmesan stuffing at approximately 325 calories per serving. A proper centrepiece for eight.
A boned leg of lamb rolled around a savory stuffing is one of the most impressive things you can put on a table, and it is far easier than it looks. Lean minced beef simmered with white wine, passata, dill, and parsley goes inside, Parmesan brings the salt and depth, and the whole thing roasts slowly until the meat carves into neat spiral slices. Trimmed properly and browned in olive oil rather than butter, it lands at around 325 calories and 7 WW Classic Points per serving.
Recipe Info
Serves: 8 | Prep Time: 30 minutes | Cook Time: 1 hour 45 minutes | Calories per serving: ~325
Nutrition per Serving (Estimated)
Protein: 44g | Fat: 12g | Carbohydrates: 4g | Fiber: 1g
WW Classic Points: Approximately 7 points per serving (estimated from the original 8 point recipe, updated to reflect a well-trimmed leg, lean minced beef, olive oil in place of butter, and less Parmesan). Note: the original version of this post had been corrupted by an automatic link inserter that replaced every mention of lamb with the word pasta, leaving an ingredient list that called for a leg of pasta. The recipe has been reconstructed and the figures recalculated from the ingredients below. This estimate is based on the legacy WW points system and is provided as a general reference only.
Ingredients
- 1 leg of lamb, approximately 1.2kg / 2lb 10oz boned weight, boned, trimmed of visible fat, and flattened
- 1 tablespoon olive oil
- 450g / 1lb lean minced beef or veal, 5% fat
- 30g / 1oz onion, peeled and finely chopped
- 1 garlic clove, peeled and finely chopped
- 125ml / 4fl oz white wine
- 250ml / 8fl oz passata or prepared tomato sauce
- 1 tablespoon chopped fresh dill
- 1 tablespoon chopped fresh parsley
- 40g / 1.5oz Parmesan cheese, finely grated
- Salt and freshly ground black pepper, to taste
Instructions
- Preheat the oven. Preheat to 160C (325F / Gas Mark 3).
- Brown the stuffing base. Heat half the olive oil in a heavy frying pan. Add the minced beef, onion, and garlic and cook over medium-high heat until lightly browned, breaking up any clumps as you go.
- Reduce the liquid. Pour in the white wine and let it bubble for 2 minutes. Add the passata, dill, and parsley, then cook over medium heat for about 10 minutes, until the mixture is thick and the liquid has been absorbed.
- Finish the stuffing. Remove from the heat and stir through the Parmesan, salt, and pepper. Let it cool for 10 minutes so it is easier to handle.
- Stuff and roll. Pat the lamb dry with kitchen paper and season both sides. Spread the stuffing evenly over the cut face, leaving a 2cm border, then roll it up firmly with the stuffing inside. Tie at intervals with kitchen string, or secure with skewers.
- Sear the joint. Heat the remaining olive oil in a roasting tin on the hob. Brown the rolled lamb on all sides over medium-high heat until well coloured.
- Roast slowly. Transfer to the oven and roast for about 1 hour 45 minutes. Add 2 or 3 tablespoons of water if the tin looks dry. Use a food thermometer to check the centre of the meat, not the stuffing, following USDA food safety basics for roasts.
- Rest before carving. Rest the joint loosely covered with foil for 20 minutes. This is what keeps the slices juicy. Remove the string and carve into thick spirals.
Serving Suggestions
- Serve with roasted new potatoes and green beans
- Pair with a tomato and red onion salad dressed in lemon
- Spoon the pan juices over the carved slices
- Serve with braised fennel or roasted courgettes
- Leftover slices are excellent cold in a wholemeal wrap with rocket
Tips and Variations
- Ask your butcher to bone and butterfly the leg. It takes them two minutes and saves you a great deal of trouble
- The stuffing must be thick and cool before it goes in. A wet stuffing will leak out as the joint rolls
- Tying at regular 4cm intervals keeps the joint an even thickness so it cooks uniformly
- Chopped mint in place of the dill gives it a more classic British character
- Trimming the visible fat cap before stuffing removes a surprising amount of the total fat without affecting how the joint roasts
Why This Recipe Works
A stuffed joint makes a relatively modest amount of meat feel generous, because the filling adds volume and protein through the middle of every slice. Using 5% fat minced beef and trimming the leg properly takes out most of the fat that a traditional version carries, while the wine, passata, garlic, and fresh herbs do all the flavor work at almost no cost. Browning in olive oil rather than 30g of butter saves a further 150 calories or so across the joint and gives a cleaner finish to the pan juices.
Storage and Reheating
Store cooled sliced lamb in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered dish with a splash of stock in a moderate oven, or serve cold. The cooked joint freezes well for up to 3 months. Defrost fully in the refrigerator before reheating.
Disclaimer: Nutritional information is estimated and may vary based on specific ingredients, brands, and portion sizes used. This recipe is for informational purposes only and is not a substitute for professional dietary or medical advice. Always consult a healthcare provider or registered dietitian for guidance tailored to your individual needs.
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