Lemon Lamb Roast

  • Prep Time: 20 mins
  • Total Time: 1 hrs 50 mins
  • Servings: 6
  • Ingredients

  • 2kgleg of lamb, boned
  • 2cupsfresh breadcrumbs
  • 1/2 cupgrated parmesan cheese
  • 1/2 cuptoasted pine nuts( , I toast them in a dry pan over a low heat, shaking until they turn golden)
  • 1/2 cupchopped fresh parsley
  • 1clovegarlic, crushed
  • 1/4 cupolive oil
  • 1grated, lemon, juice and rind of
  • salt and pepper
  • olive oil
  • Directions

  • Open the lamb out flat.
  • Combine all the ingredients except the extra oil, and spread onto one end of the lamb Roll up and secure firmly with string.
  • Place in a baking dish, rub the outside with a little extra olive oil and roast in a moderate (180c) oven for about 1 1/2 hours or until cooked to your liking.
  • Remove from oven, cover loosely with foil and”rest” for 15 minutes before carving*I have a very kind butcher who will put in my stuffing, and then tie the lamb much better than I can.
  • Maybe yours would too.
  • Reviews

  • “I always try to make a roast on Sundays as the leftovers can be used for sandwiches to take to work/school.This was great, lots of lemony flavour and we loved the pine nuts.Served with baked spuds, sweet potatoes, cauliflower, broccoli au gratin and baby peas.Definitely a make again as the stuffing was just loved by us all.”

  • “Very nice lamb roast.I don’t think I would use bread in the stuffing next time – didn’t like the texture of it.Very nice appearance.I did add some water to my baking dish (it was a metal one) at the beginning just to keep the juices from burning – lovely au jus by the time it was done.”

  •