Semi-dried tomatoes give ordinary meals extra tang. So raid the supermarket deli, then turn this herb roast lamb into something special.
Ingredients
- 20g butter
- 1/4 cup olive oil
- 1 small brown onion, finely chopped
- 2 slices pancetta, finely chopped
- 50g button mushrooms, thinly sliced
- 1/2 cup (125g) semi-dried tomatoes, finely chopped
- 1 tablespoon finely chopped fresh sage leaves
- 1 tablespoon fresh thyme leaves
- 2 tablespoons finely chopped fresh flat-leaf parsley leaves
- 2 cups fresh breadcrumbs
- 1.5kg boned lamb shoulder
- 1kg chat potatoes, halved gravy, to serve
Method
- Step 1Preheat oven to 180°C/160°C fan-forced.
- Step 2Heat butter and 1 tablespoon oil in a frying pan over medium heat. Add onion, pancetta and mushroom. Cook for 10 to 12 minutes or until softened. Transfer to a bowl. Add semi-dried tomato, sage, thyme, parsley and breadcrumbs. Stir to combine. Season with salt and pepper.
- Step 3Place lamb, cut side-up, onto a board. Press breadcrumb mixture onto lamb. Roll lamb up to enclose stuffing. Tie with kitchen string, at 3cm intervals, to secure. Rub lamb with 1 tablespoon oil. Place into a roasting pan. Arrange potatoes around lamb. Drizzle with remaining oil and toss to coat.
- Step 4Roast lamb for 1 hour 40 minutes for medium or until cooked to your liking. Stand, covered, for 10 minutes. Slice lamb and serve with potatoes and gravy.
Nutrition
2740 kj
Energy
28.5g
Fat Total
10.3g
Saturated Fat
5.2g
Fibre
51.3g
Protein
165mg
Cholesterol
627mg
Sodium
42.9g
Carbs (total)
All nutrition values are per serve
- Author: Claire Brookman
- Image credit: Cath Muscat
- Publication: Super Food Ideas
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