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THE DAIRY KITCHEN

Slashed Lamb with Parmesan, Pinenut and Raisin Stuffing

By THE DAIRY KITCHEN

Serves 6
Difficulty Medium
Preparation 20 MINS
Cooking 45 MINS
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

Method

  1. Cut 5-6 slashes lengthwise into the lamb, cutting right down to the bone.
  2. Combine remaining ingredients and press stuffing into each cavity. Tie the lamb together with string to secure stuffing.
  3. Bake at 200°C for 45 - 55 minutes. Rest for 15 minutes before carving and serving.

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