Sun-Dried Tomato and Herb Stuffed Leg of Lamb

READY IN: 2hrs
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • 1 18
    kg leg of lamb, de-boned and sliced open ready to stuff
  • 0.5
    (130 g) packet sage and onion seasoned stuffing mix, made up
  • 1
    shallot, chopped finely
  • 5
    garlic cloves, 3 crushed, 2 sliced thinly
  • 1
    tablespoon rosemary, chopped finely
  • 8
    sun-dried tomatoes, chopped finely
  • sage, Rosemary, Thyme, garlic powder and paprika (For sprinkling over top of lamb)
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DIRECTIONS

  • Pre-heat oven to 180 degrees Celsius.
  • Open out lamb leg, I pounded with a meat mallet to even out thickness. (Read note above about cutting leg for stuffing.).
  • Heat a little oil in a pan, add crushed garlic, and shallot and cook until shallot has softened.
  • In a bowl combine stuffing mix, garlic/shallot mix, rosemary and tomatoes, spread stuffing evenly over lamb, carefully roll lamb up to form a log roll, secure with kitchen string.
  • Slice slits into top of lamb at intervals, push sliced garlic into slits, sprinkle top with listed herbs.
  • Place in an ovenproof dish and roast for about 1hr 30-45 Min's or until cooked as desired.
  • Let meat stand before slicing.
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