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Stuffed & Rolled Breast of Lamb



Prep time: 30 minutes
Cooking time: (varies per joint)

 INGREDIENTS

  • 3 - 4 cloves garlic minced
  • 1 small shallot minced
  • 2 TBSP fresh parsley finely minced
  • 1 TBSP sage leaves finely minced
  • 1 TSP basil minced
  • 4 TBSP olive oil
  • Rolled breast of lamb
  • Salt and pepper to taste
  • Cooking twine (utensil)
INSTRUCTIONS (Images below instructions for guidance) 

  1. Pre-heat oven to 220C
  2. Combine garlic, shallot, parsley, basil, sage, and olive oil in small bowl.
  3. Meanwhile place your cooking twine in a bowl of water for 30 minutes.
  4. Unroll the breast of lamb.
  5. With a basting brush completely cover the in side of the unrolled lamb.
  6. Roll tightly then tie it up with the soaked cooking twine.
  7. Place in the oven for 1 hour
  8. Reduce the oven heat to 180C then cook for the remaining recommended amount of time for your joint. The general rule is 35 minutes per lb deducting the initial hour. Really this is a matter of preference.
  9. Serve with roasted vegetables of your choice. 




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