Roast Leg of Lamb Stuffed with Capers and Herbs

Serves 8-10


  • Lamb
  • 2.5kg deboned leg of lamb, leave in the shank bone
  • Maldon salt, to season
  • Freshly ground black pepper
  • 2 tsp extra virgin olive oil


  • 300ml lamb stock
  • 1 Tbsp flour
  • 1 Tbsp redcurrant jelly
  • Few sprigs fresh mint


  • 3 tbsp extra virgin olive oil
  • 4 slices white bread, crusts removed, bread cut into 1cm cubes and crumbed
  • 1 medium leek, washed, trimmed, finely sliced
  • 1 medium onion, peeled, finely sliced
  • 4 garlic cloves, crushed
  • 2 Tbsp caper berries, drained
  • Finely grated zest of 1 lemon
  • 1 small handful chopped mint leaves
  • 1 small handful chopped parsley
  • Maldon salt
  • Freshly ground black pepper

Mint sauce

  • 3 tbsp finely chopped fresh mint leaves
  • 2 tsp caster sugar
  • 2 Tbsp white wine vinegar
  • Olive oil


For the stuffing. Heat two tbsp of the oil in a large non-stick frying pan over a medium heat. Fry the bread-crumbs until golden and put in a bowl.

Add the remaining oil to the frying pan and add the leek, onion and garlic. Fry for until softened but not browned. Add to the breadcrumbs. 

Stir the capers, lemon zest, mint and parsley into the bread. Mix until well combined, then season to taste, with salt and black pepper. Set aside to cool.

For the mint sauce, mix the chopped mint leaves and sugar in a small bowl, then crush using the back of a spoon. Stir in the white wine vinegar and a dash of olive oil until well combined. Set aside.

For the lamb:  Season all over with salt and freshly ground black pepper. Stuff the mixture in to the large open cavity. Using tooth picks and string, close up any open gaps. 

To cook the lamb, preheat the oven to 200°C.

Rub the lamb all over with the oil and season well with salt and black pepper and place in the oven. Allow 20 minutes of cooking time per 500g. 

When the lamb has cooked to your liking, remove from the oven and set aside on a chopping board. Cover with a piece of foil, and set aside to rest. Reserve the roasting tray.

To make the lamb jus, spoon as much fat as possible from the top of the juices left in the roasting tray, then place the tray over a medium heat and whisk the flour into the juices. Cook for 10-15 seconds. Add the stock and redcurrant jelly and bring back up to the boil. Add the sprigs of mint. Pour in a warmed jug for serving. 

To serve, trim the ends off the roast lamb parcel, and remove the string. Carve the stuffed leg of lamb into thick slices.

Pinot Noir complements this dish.

To shop from a selection of South Africa’s best wines, go to

Recipe Diane Heierli • Photography C&D Heierli