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.”