Roast lamb with stuffing
Roast lamb is a lovely dinner to share with family or a group of friends. The beautiful stuffing takes this traditional meal to a whole new level, making it extra special. It’s all in the preparation, and then you can relax with your guests while it is cooking.
Recipes and images from Courtyard Kitchen by Natalie Boog (Murdoch Books) $39.99, available now.
1.4 kg boned and rolled leg of lamb
olive oil, for roasting
sea salt and freshly ground black pepper
100 g bacon, finely chopped
1 tablespoon finely chopped
flat-leaf (Italian) parsley
1 large handful basil leaves, coarsely chopped
3 garlic cloves, finely chopped
2 tablespoons pine nuts
toasted 60 g (1 cup) fresh breadcrumbs
115 g (1⁄2 cup) ricotta cheese
- Preheat the oven to 200°C (400°F).
- For the stuffing, put the bacon in a non-stick frying pan and fry over medium heat until golden. Drain on paper towel and cool.
- Put the bacon and remaining ingredients in a bowl, season with salt and pepper and mix until well combined.
- Remove the string from the lamb, unroll and lay it flat on a board, fat-side down. Press the stuffing along the centre of the meat. Roll the lamb up to enclose the stuffing and tie the roll with kitchen string at 4 cm intervals.
- Put the lamb in a large roasting tin, rub with oil and season with salt and pepper.
- Roast for 1 hour for medium, or until cooked to your liking.
- Cover the lamb with foil and leave it to stand for 15 minutes before carving.