Roast leg of lamb with pecorino and garlic recipe

You might not have thought of stuffing lamb with cheese but once you try this recipe, you won’t go back.

Metric Cups Imperial

120 g pecorino cheese, finely grated
6 garlic cloves, finely grated
1 pinch each of sea salt flakes and freshly ground black pepper
3 tbsp extra virgin olive oil, plus more if needed
1 handful leaves from a small bunch of basil, plus more to serve (optional)
1.8 kg leg of lamb
2 medium red onions, cut into wedges
600 g small waxy potatoes, scrubbed, then halved or quartered, depending on size
350 g red and yellow tomatoes, halved or quartered
250 ml white wine

4.2 oz pecorino cheese, finely grated
6 garlic cloves, finely grated
1 pinch each of sea salt flakes and freshly ground black pepper
3 tbsp extra virgin olive oil, plus more if needed
1 handful leaves from a small bunch of basil, plus more to serve (optional)
4 lbs leg of lamb
2 medium red onions, cut into wedges
21.2 oz small waxy potatoes, scrubbed, then halved or quartered, depending on size
12.3 oz red and yellow tomatoes, halved or quartered
8.8 fl oz white wine

4.2 oz pecorino cheese, finely grated
6 garlic cloves, finely grated
1 pinch each of sea salt flakes and freshly ground black pepper
3 tbsp extra virgin olive oil, plus more if needed
1 handful leaves from a small bunch of basil, plus more to serve (optional)
4 lbs leg of lamb
2 medium red onions, cut into wedges
21.2 oz small waxy potatoes, scrubbed, then halved or quartered, depending on size
12.3 oz red and yellow tomatoes, halved or quartered
1.1 cups white wine

Preheat the oven to 240°C/450°F/gas mark 8.
Put the cheese, garlic and some salt into a mortar and pound to a rough purée, gradually adding the olive oil. Tear the basil leaves, add them to the mortar and pound them too.
Place the leg of lamb in a roasting tin. Make deep incisions all over it and push the paste from the mortar down into them. You can also loosen the meat around the bone to make a pocket and push the paste into that, too. Season all over and put into the oven.
Roast for 15 minutes, then reduce the oven temperature to 200°C/375°F/gas mark 5.
Add the onions, potatoes and tomatoes to the roasting tin, toss them in the fat in the pan, adding a little more oil if it’s needed to moisten them, then season and roast for a final 45 minutes, adding the wine after 20 minutes. The lamb will be pink. If you prefer it more well done, cook it for a little longer.
Remove the lamb to a plate, cover with foil, insulate well (you could use old towels or tea towels) and leave to rest for 15 minutes. If the potatoes are tender, cover them and keep warm in a low oven while the lamb rests. If they’re still a bit firm, increase the oven temperature to 220°C/410°F/gas mark 6½, return the vegetables to the oven, uncovered, and cook until they’re ready.
Serve the lamb with the potatoes, tomatoes and onions, scattered with a few basil leaves, if you like.

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