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Feta and olive-stuffed lamb with roasted beetroot puree
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Prep Time:
20 minutes
Cook Time:
75 minutes
Total Time:
95 minutes
Impress your guests with this gluten-free masterpiece at your next soirée!
Ingredients:
  • 800g (about 4 large) beetroot, trimmed
  • 75g creamy feta, crumbled
  • 62.50 ml chopped fresh mint
  • 55g (1/3 cup) pitted kalamata olives, chopped
  • 2 tsp finely grated lemon rind
  • 20.00 ml pine nuts
  • 3 x 300g trimmed lamb rump roasts
  • 30.00 ml extra virgin olive oil
  • Balsamic glaze, to serve
  • Mint leaves, extra, to serve
Instructions:
  • Preheat the oven to 200°C/180°C fan forced. Individually wrap each beetroot in foil, then roast on a baking tray for 1 to 1 hour 15 minutes until easily pierced with a skewer. Allow the beetroots to cool slightly before proceeding.
  • Combine feta, mint, olive, lemon rind, and pine nuts in a bowl. Make a deep pocket in each lamb rump without cutting all the way through, then stuff with the feta mixture and secure with toothpicks.
  • Coat the lamb in 2 tsp of oil, then sear it in a hot non-stick pan until browned on both sides. Transfer to a baking tray and roast for 15-20 minutes for a medium cook, then let it rest covered with foil for 10 minutes before serving.
  • Peel the beetroot and blend it in a food processor with the remaining oil.
  • Pull out toothpicks from the lamb, then slice it across the grain. Place a dollop of beetroot puree on each plate, add the sliced lamb, and drizzle with balsamic glaze. Garnish with extra mint leaves.

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