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Olive, chilli and ricotta stuffed lamb leg

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This easy lamb leg recipe is a game-changer for your next dinner party. Served with crispy potatoes, it's hearty, filling and above all delicious.

  • Serves6
  • Cook time50 minutes
  • Prep time20 minutes, (+ 10 mins resting time)
Olive, chilli and ricotta stuffed lamb leg


  • 2 tbs pitted green olives, chopped
  • 1 long red chilli, seeded, finely chopped
  • ⅓ cup (80g) fresh ricotta
  • 1 garlic clove, crushed
  • Grated rind of 1 lemon
  • 1kg Coles Australian Lamb Leg Boneless Roast
  • 1kg baby potatoes, halved
  • 2 tbs olive oil
  • Flat-leaf parsley leaves, to serve
  • Lemon wedges, to serve
  • Mixed salad leaves, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 180°C.
  2. Step 2

    Combine olive, chilli, ricotta, garlic and lemon rind in a bowl. Season.
  3. Step 3

    Untie lamb. Place skin-side down on work surface. Using a small sharp knife, cut lamb flesh to open out. Place ricotta mixture along one edge of lamb. Roll up lamb to enclose. Use kitchen string to tie lamb at 4cm intervals. Place potato in a greased baking dish. Top with lamb. Drizzle with oil and season. Bake for 50 mins or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 10 mins to rest.
  4. Step 4

    Slice lamb and serve with potato, parsley, lemon wedges and salad leaves.