Stuffed mini lamb roast

AWW

Cooking time: More than 1 hour

Serves: 4

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Ingredients

1 1/2 cups (105g) stale breadcrumbs (wholegrain, if possible — see Cook's Note)
1/4 cup (40g) dried currants
1 teaspoon finely grated orange rind
1/4 cup lightly packed fresh flat-leaf
parsley, chopped
1 tablespoon finely chopped fresh rosemary
2 green onions (green shallots), white and pale green parts only, chopped
2 tablespoons Dijon mustard
30g butter, melted
1.25kg mini lamb roast

Preparation method

1. Preheat oven to 220°C (200°C fan-forced).

2. Combine breadcrumbs in a medium bowl with the remaining ingredients, except lamb; mix well. Season with salt and pepper.

3. Remove string or netting from the roast and lay it fat-side down on a board. Cut an incision into the lamb along the length. Cut a second incision in the thickest part to even out the lamb. Press stuffing firmly in the incisions and over the surface of the lamb. Roll up the roast and tie firmly with kitchen string.

4. Place the lamb, fat-side up, in a small baking dish; sprinkle with salt and pepper. (You can add potato wedges to the dish to roast while the lamb is cooking.) Roast for about 40 minutes or until browned and cooked to your liking. Cover with foil, stand for at least 10 minutes before carving.

5. Serve with roast potatoes and steamed green vegetables, if desired.

Uncooked seasoned rolled lamb suitable to freeze. Butter suitable to microwave.

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