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When we asked Lucca Steakhouse to share one of their amazing recipes with us, they decided to go one step further and provide us with a recipe from the brilliant mind of their chef! This one isn’t on their menu, but it sounds extra special… just like every other meaty dish Lucca’s creates! 

Ingredients:

1 lamb leg on bone (average weight 2.25- 2.75kg)
2-3 cloves garlic
2 zucchinis
2 carrots
200 g green beans
2 beetroots
1 large white onion
1 large red onion
1/2 head of broccoli
Rosemary, thyme, cilantro, parsley
Olive oil
Salt and pepper to taste

Method:

Preheat oven to 135°C

Take the bone out of the lamb leg carefully using a sharp knife. You can remove a couple of stitches from both sides and open for easy stuffing.

Melt some butter in a pan then add diced garlic and gently sauté for a couple of minutes until soft, then add shredded zucchini, carrots, broccoli, green beans, beetroots, red and white onions. Season with salt and pepper to taste and gently stuff the inside of the de-boned leg. Stitch the lamb to ensure filling does not spill out.

Dice rosemary, thyme, cilantro and parsley; add them to olive oil with a pinch of salt, then generously coat the lamb leg all over.

Wrap the leg carefully in foil and place in a tray surrounded by water or vegetable stock as desired.

Slow cook in oven for 4 to 6 hours depending on preferred state of cooking. i.e. pink, medium or well done.

Remove stitches and serve.

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