Boned Stuffed Leg of Lamb

Preparation info
    • Difficulty


Appears in
Food of the Sun: A Fresh Look at Mediterranean Cooking

By Alastair Little and Richard Whittington

Published 1995

  • About

Pine nuts are very expensive, but you do not need many of them to make an impression on a dish. Indeed, if you use too many they can impose a slightly odd chemical taste rather like too much saffron. They are used throughout the Mediterranean in both savoury and sweet dishes, perhaps most famously with basil and Parmesan in pesto. Here they provide an exotic addition to a sweet stuffing which balances the lamb nicely.