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Italian stuffed lamb
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Prep Time:
25 minutes
Cook Time:
95 minutes
Total Time:
120 minutes
Indulge in a flavorful Australian Day roast lamb feast.
Ingredients:
  • 100g pancetta
  • 100.00 gm arborio rice
  • 1 tsp chicken style stock powder
  • 1 egg yolk
  • 40.00 ml toasted pine nuts, roughly chopped
  • 82.50 ml finely shredded fresh basil leaves
  • 40.00 ml finely grated parmesan cheese
  • 1.5kg easy-carve lamb leg
  • 16 chat potatoes, halved
  • baby rocket, to serve
Instructions:
  • In a saucepan over medium heat, heat half of the oil. Add onion, pancetta, and garlic, and cook for 5 to 6 minutes until onion is softened. Stir in the rice and cook for an additional 2 minutes. Dissolve stock powder in 3/4 cup of hot water and pour into the rice mixture. Bring to a simmer, then reduce heat to low and cook covered for 10 minutes until liquid is absorbed. Transfer the mixture to a large bowl to cool, then add egg yolk, pine nuts, basil, and cheese. Mix well to combine.
  • 1. Preheat your oven to 200°C/180°C fan-forced. Line a roasting pan with baking paper. Lay the lamb out on a board skin-side down and remove any string. Spread the stuffing down the center of the lamb and roll it up to seal in the filling. Secure the rolled lamb by tying it at 4cm intervals.
  • Add the lamb to the prepared pan and roast for 20 minutes. In a bowl, combine the potato with the remaining oil, season with salt and pepper, then toss to coat. Place the potato mixture around the lamb in the pan. Reduce the oven temperature to 180°C/160°C fan-forced and roast for 55 minutes for medium doneness, or until cooked to your liking. Allow it to cool before serving.

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