2 tbsp olive oil
1 medium brown onion, finely chopped
1 3/4 cups fresh breadcrumbs
Zest of one orange
1/2 cup pistachio kernels, toasted
2 tablespoons finely chopped mint leaves
1.5kg boned and rolled lamb leg
1 tablespoon olive oil extra
2kg Kipfler potatoes, scrubbed but unpeeled
1 x jar of Beerenberg Mint Jelly
Preheat oven to 200°C/180°C fan-forced. Heat the olive oil in a frying pan over medium heat. Cook onion, stirring for five minutes or until translucent. Add the breadcrumbs, orange zest and pistachios and cook for a few minutes more then remove from heat.
Cut away the string from your lamb and place on a board. Press stuffing into the centre of the meat, pushing in as much as you can. Tie tightly with string, taking extra care to close up the filling. Place in a large roasting pan and surround with the kipfler potatoes. Rub meat with oil and drizzle a little extra olive oil over the potatoes. Season everything well with sea salt and freshly ground black pepper and roast for 1 hour and 15 minutes (this should result in lovely pink meat). Remove lamb from the tray and set on a chopping board. Cover with foil then return the tray with the potatoes to the oven.
Let the lamb rest for 20 minutes while the potatoes get a final blast. Slice and serve with steamed beans, the potatoes and Beerenberg Mint Jelly. Yummo!