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Roast lamb with bacon stuffing
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Prep Time:
22 minutes
Cook Time:
65 minutes
Total Time:
87 minutes
Elevate your roast lamb dinner with the irresistible smoky and salty flavor of bacon - a game changer beyond just breakfast.
Ingredients:
  • 45.50 gm olive oil
  • 2 rashers bacon, rind removed, chopped
  • 1 small red onion, chopped
  • 60g chargrilled red capsicum, chopped
  • 40.00 ml slivered almonds
  • 40.00 ml flat-leaf parsley, chopped
  • 1 tsp thyme leaves
  • 165.00 ml fresh breadcrumbs
  • 2kg leg of lamb, butterflied open, bone removed (see note)
  • 2 bunches baby carrots, trimmed, washed
Instructions:
  • - Heat oil in a frying pan over medium heat. Cook bacon and onion until golden, about 4 to 5 minutes. Transfer to a bowl. Add capsicum, almonds, parsley, thyme, and breadcrumbs. Season with salt and pepper. Mix until well combined.
  • 1. Preheat oven to 220°C. 2. Place lamb, skin-side down, on a board. Press breadcrumb mixture evenly over lamb. Roll up tightly to enclose filling. Secure with kitchen string evenly. Transfer lamb to a roasting pan. 3. Rub lamb with 2 teaspoons of oil. Season with pepper. 4. Roast for 15 minutes.
  • Lower the oven temperature to 180°C. Roast for an additional 25 minutes. Coat carrots in the remaining 1 tablespoon of oil. Place around the lamb. Continue roasting for another 20 minutes for medium doneness. Transfer the lamb to a plate, cover with foil, and let it rest for 5 minutes before slicing. Serve with the roasted carrots.

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