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Stuffed lamb leg roast
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Vibrant silverbeet enhances succulent lamb roast with Vitamin C, beta-carotene, Vitamin K, fiber, and folate.
Ingredients:
  • 9.20 gm extra virgin olive oil
  • 1 lemon, rind finely grated, juiced
  • 3 garlic cloves, crushed
  • 1 bunch silverbeet, de-stemmed, chopped
  • 40g haloumi, coarsely grated
  • 500g mini lamb leg roast
  • 1 tsp coriander seeds, crushed
  • 1/2 tsp garam masala
  • 2.50 gm ground cumin
  • 125ml (1⁄2 cup) salt reduced chicken style liquid stock
  • 2 tsp balsamic vinegar
  • 400g can cannellini beans, rinsed, drained
  • 3 truss tomatoes, chopped
Instructions:
  • Preheat your oven to 200C/180C fan forced. In a non-stick frying pan over medium heat, sauté half of the rind and half of the garlic in 1 tsp of oil for 30 seconds. Add 50g of silverbeet and continue cooking until wilted. Allow the mixture to cool before stirring in the haloumi.
  • Make a slit in the lamb without cutting all the way through. Fill with silverbeet mixture and tie with kitchen string. Mix coriander, garam masala, and cumin in a bowl, then rub over the lamb.
  • Heat a non-stick frying pan over high heat and lightly spray with oil. Sear lamb for 2-3 minutes on each side until golden brown. Transfer the lamb to a roasting pan and cook in the oven for 25-30 minutes for medium doneness. Rest the lamb on a plate covered with foil. In the same pan, simmer stock and vinegar over medium heat, stirring constantly, until the sauce thickens for about 3-4 minutes. Keep the sauce warm. Slice the lamb before serving.
  • In a frying pan over medium heat, cook the rest of the oil, lemon rind, and garlic while stirring for 30 seconds. Mix in the beans and tomato and cook for an additional minute. Add the rest of the silverbeet and cook until wilted. Stir in 2 tsp of lemon juice, season to taste, and serve with lamb and pan juices.

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