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Feta and capsicum lamb with garlic silver beet
Feta and capsicum lamb with garlic silver beet
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Mouthwatering stuffed lamb with feta, bell pepper, lemon zest, basil, and garlic.
Ingredients:
  • Olive oil spray
  • 70g (1 cup) coarse fresh breadcrumbs (made from day-old crusty bread)
  • 1 (about 75g) roasted red capsicum, finely chopped
  • 35g (1/4 cup) low-fat feta, crumbled
  • 20.00 ml chopped fresh basil
  • 1 tsp finely grated lemon rind
  • 3 garlic cloves, crushed
  • 2 x 250g mini lamb round or rump roasts
  • 1 large (about 750g) bunch silver beet
  • 250g white cabbage, hard core removed, thinly sliced
Instructions:
  • Preheat a large non-stick frying pan over medium-high heat and spritz gently with olive oil spray. Add the breadcrumbs and cook, stirring occasionally, until they turn golden brown, about 4-5 minutes. Transfer the toasted breadcrumbs to a heatproof bowl and allow them to cool.
  • Combine the capsicum, feta, basil, lemon rind, and half of the garlic with the breadcrumbs. Season generously with pepper.
  • Preheat your oven to a toasty 200°C. Make a generous pocket in each lamb round with a sharp knife. Fill them with the breadcrumb mixture, then secure with toothpicks.
  • Lay the lamb on a baking tray, coat with olive oil spray, and sprinkle with pepper. Roast in the oven for 20-25 minutes for medium doneness or until desired level of doneness. Tent loosely with foil and let it rest for 10 minutes before serving.
  • Prepare the silver beet by removing the stems and centre veins, then coarsely chop the leaves. Heat a large non-stick frying pan over medium-high heat and spray with olive oil. Cook the remaining garlic for 30 seconds until fragrant. Incorporate the silver beet and cabbage, stirring occasionally for 2 minutes until just wilted. Season with pepper to taste.
  • Slice the lamb into 1cm-thick pieces. Spread the silver beet mixture on serving plates and layer the lamb on top. Serve right away to enjoy!

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