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Slashed Lamb with Parmesan, Pinenut and Raisin Stuffing

Serves 6

Ingredients

  • 1.5kg leg of lamb
  • 1 1/2 cups fresh sourdough breadcrumbs
  • 50g Australian 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 Australian Parmesan
  • salt and pepper, to taste
Download Recipe (PDF)

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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