Name: Lamb with sun dried tomato & ricotta
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 1
Ingredients: 8 (about 700g) baby potatoes, halved; 1 bunch baby carrots, trimmed, peeled; 13.80 gm olive oil; 80g fresh ricotta; 40.00 ml sun-dried tomatoes, finely chopped; 20.00 ml chopped fresh parsley; 1 garlic clove, crushed; Freshly ground pepper; 2 (about 200g each) lamb eye of loin

Lamb with sun dried tomato & ricotta

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Prep Time:
20 minutes

Cook Time:
35 minutes

Total Time:
55 minutes

Ingredients:

8 (about 700g) baby potatoes, halved
1 bunch baby carrots, trimmed, peeled
13.80 gm olive oil
80g fresh ricotta
40.00 ml sun-dried tomatoes, finely chopped
20.00 ml chopped fresh parsley
1 garlic clove, crushed
Freshly ground pepper
2 (about 200g each) lamb eye of loin

Instructions:

Preheat oven to 230°C. Line a large roasting pan with non-stick baking paper. Toss potatoes, carrots, and 2 teaspoons of oil in the pan until well coated. Roast for 25 minutes.
Combine ricotta, sun-dried tomatoes, parsley, garlic, and pepper in a bowl. Cut a horizontal slit in the lamb to make a pocket. Stuff each pocket with the ricotta mixture and secure with a toothpick. Brown the lamb in a non-stick pan with oil over high heat for 1-2 minutes per side.
Roast the lamb in the pan for an additional 8-10 minutes until the potatoes are golden brown. Then, transfer the lamb to a plate, cover, and let it rest for 5 minutes.
Serve the thickly sliced lamb with the roasted vegetables.

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