Ingredients

• 2 (about 1-1.2kg each) easy-carve lamb leg roasts, string removed
• 250ml (1 cup) Massel beef stock
• 125ml (1/2 cup) olive oil
• 60ml (1/2 cup) fresh lemon juice
• 2 sprigs fresh rosemary, leaves picked
• 1 tablespoon dried Greek oregano
• Salt & freshly ground black pepper

Rice & fresh herb stuffing

• 1 tablespoon olive oil
• 1 large brown onion, halved, finely chopped
• 2 garlic cloves, crushed
• 220g (1 cup) white medium-grain rice
• 250ml (1 cup) Massel beef stock
• 1/4 cup coarsely chopped fresh continental parsley
• 2 tablespoons coarsely chopped fresh dill
• 1 tablespoon coarsely chopped fresh mint
• Salt & freshly ground black pepper

Method

• Step 1 To make the stuffing, heat the oil in a large frying pan over medium heat. Add onion and garlic and cook, stirring, for 5 minutes or until onion softens. Add rice and stock and bring to a gentle simmer. Simmer for 5-10 minutes or until all the liquid is absorbed (the rice will still be slightly crunchy). Remove from heat. Add the parsley, dill and mint, and season with salt and pepper.
• Step 2 Preheat oven to 180°C. Place 1 lamb leg flat on a clean surface. Cut a deeper slit in the meat where the bone has been removed (don't cut all the way through). Spread half the stuffing down the centre of the lamb leg. Fold over to enclose the stuffing. Use unwaxed white kitchen string to tie at 2cm intervals. Repeat with the remaining lamb leg and stuffing.
• Step 3 Place the lamb legs in a large roasting pan. Drizzle with stock, oil and lemon juice and sprinkle with rosemary and oregano. Season with salt and pepper. Roast in oven for 1 1/2 hours or until lamb is cooked through and rice is tender. Remove from oven. Cover with foil and set aside for 10 minutes to rest. Slice the lamb across the grain and serve immediately.