Leg of lamb stuffed with sweet potato and raisins

Leg of lamb stuffed with sweet potato and raisins

Prep. 35 mins
Cooking 150 mins
Serving 6

INGREDIENTS Measurements


1 leg of lamb (about 3 kgs)
1 garlic head, roasted
2 sweet potatoes, boiled
2 teaspoons ginger, grated
Salt and pepper
1/4 cup raisins
1/4 cup olive oil
2 cups stock
1 kilo mixed vegetables (sweet potato, carrots, and onions), large cubes Parsley leaves and red spinach for serving



  • - Debone leg of lamb, leaving shank bone.
  • - Preheat oven to 180 degrees Celsius.
  • - Pull roasted garlic cloves out of their skins, mix with sweet potato and ginger in an electric mixer until creamy, season with salt and pepper.
  • - Place mixture in a bowl, mix in raisins.
  • - Press in potato mixture lightly to fill leg of lamb, tie it with kitchen twine to hold its shape.
  • - Heat oil in an oven tray over a medium high heat, sear meat from all sides until golden brown.
  • - Pour stock over meat, Place in oven for about 2 ½ hours or until done (cover lightly with aluminum foil for half the cooking duration, remove foil during remaining time).
  • - Add vegetables to the same tray and bake for the last one hour.
  • - Let the meat rest before slicing.
  • - Serve leg of lamb with vegetables, parsley leaves and spinach.

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