Slashed Lamb with Parmesan, Pinenut and Raisin Stuffing
6Serves
MediumDifficulty
20 MINSPreparation
45 MINSCooking
This different take on roast lamb is stuffed with a sensational raisin, pine nut and parmesan stuffing.
Ingredients
1.5kg leg of lamb
1 1/2 cups fresh sourdough breadcrumbs
50g butter, melted
3 spring onions, finely sliced
1/4 cup pinenuts, toasted
1/2 cup raisins, chopped
1/4 cup finely chopped parsley
1/2 cup finely grated parmesan
salt and pepper, to taste
1 1/2 cups fresh sourdough breadcrumbs
50g butter, melted
3 spring onions, finely sliced
1/4 cup pinenuts, toasted
1/2 cup raisins, chopped
1/4 cup finely chopped parsley
1/2 cup finely grated parmesan
salt and pepper, to taste
Method
- Cut 5-6 slashes lengthwise into the lamb, cutting right down to the bone.
- Combine remaining ingredients and press stuffing into each cavity. Tie the lamb together with string to secure stuffing.
- Bake at 200°C for 45 - 55 minutes. Rest for 15 minutes before carving and serving.