Wild Mushroom-Stuffed Rolled Leg of Lamb

This deliciously fragrant variation of a Sunday lunch classic is perfect for special occasions, too.


Serves 10

Preparation Time

Cook time

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Cook's NoteFor a luxurious gravy, combine 2 tsp each of flour and butter, and, using a stick blender, blend with the liquid in the roasting dish.
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  • 1,2kg deboned leg of lamb, brought to room temperature
  • 3 large onions, peeled and finely diced
  • 400g mixture of wild and portobello mushrooms, roughly chopped
  • 3 garlic cloves, peeled and crushed
  • 1 tsp thyme leaves, picked
  • Juice and zest from 2 lemons
  • Salt
  • Freshly cracked black pepper
  • Dijon mustard, for rub
  • Olive oil, for frying and drizzling
  • 400g mixed root vegetables, scrubbed and cubed


Preheat the oven to 250°C.

In a large skillet, fry the onions with the mushrooms until both golden.

Add the garlic and thyme, and cook until fragrant. Add the lemon juice and remove from the heat.

Allow to cool slightly and then pulse in a food processor until the mixture has a coarse breadcrumb texture. Add the lemon zest and season to taste with salt and freshly cracked black pepper. Rub the entire lamb including the pocket with mustard. Season the entire lamb with salt and freshly cracked black pepper. Stuff the pocket with the cooled stuffing.

Place the lamb skin side up in a large roasting dish. Drizzle the entire leg of lamb generously with olive oil. Place in the oven and turn the temperature down to 160˚C.

Cook for 40 to 70 minutes depending on how well done you like it, adding the vegetables 25 minutes before the end of the cooking time. Remove from the dish from the oven and cover with tinfoil to rest for 10 to 15 minutes. Carve the lamb and serve.