Roast lamb stuffed with cobnuts and courgettes

Serve up a splendid meal with Lotte Duncan's recipe for stuffed roast lamb with creamy potatoes and a tangy relish
By Lotte Duncan
Roast lamb stuffed with cobnuts and courgettes
  • Rating:
  • Serves: 4
  • Cook Time:
  • Prep Time: 40 minutes plus cooling
  • Effort: medium



  • 25 g butter
  • 1 onions, finely chopped
  • 1 clove garlic, crushed
  • 1 large courgette, or 2 small, diced
  • 2 tbsp rosemary, chopped
  • 55 g fresh white breadcrumbs
  • 75 g cobnuts
  • 1 eggs
  • 1 pinches black pepper
  • 1.8 kg leg of lamb, tunnel boned

For the baked creamy potatoes:

  • 700 g potatoes, evenly sliced
  • 600 ml double cream
  • 150 ml milk
  • 55 g butter
  • 0.5 nutmeg, freshly grated
  • 1 pinches black pepper

For the warm green tomato relish:

  • 25 g butter
  • 1 medium onion, sliced
  • 1 clove garlic, crushed
  • 450 g green tomatoes
  • 1 tsp honey
  • 1 tbsp lightlight muscovado sugar
  • 2 tbsp balsamic vinegar
  • 1 pinches black pepper


1. Preheat the oven to 180ºC/gas 4.

2. First prepare the stuffing for the lamb. Melt the butter in a frying pan and add in the chopped onion, garlic, courgettes and rosemary.

3. Fry gently, stirring now and then, for 10 minutes then cool. Add the breadcrumbs, cobnuts and egg, mixing well, and season with salt and freshly ground pepper.

4. Take the stuffing and spoon it inside the cavity of the lamb. Secure with a skewer at each end or string.

5. Put the sliced large onions on the bottom of a roasting tin and place the lamb on top, season again with salt and freshly ground pepper.

6. Roast the lamb in the oven, allowing 20 minutes per 450g, basting at regular intervals. Pour off any extra fat.

7. Meanwhile, make the baked, creamy potatoes. Bring a large pan of water to the boil, add in the diced potato, bring to the boil and simmer for 5 minutes. Drain.

8. Heat the cream and milk together in a saucepan, then add in the butter and grated nutmeg. Season with salt and freshly ground pepper.

9. Place the drained diced potato in a buttered ovenproof dish. Season with salt and freshly ground pepper. Pour over the hot cream mixture and bake for 30 minutes at 180ºC/gas 4.

10. To make the tomato relish, melt the butter in a heavy-based saucepan and add in the onion and garlic.

11. Cook gently for 10 minutes, stirring often.

12. Add in the tomatoes and honey and cook until soft. Add the sugar and vinegar, and season with salt and freshly ground pepper. Re-adjust the sugar and vinegar to your taste and serve warm with the lamb and potatoes.

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