Pistachio, pancetta and fig-stuffed lamb

pistachio, pancetta and fig-stuffed lamb



1.Preheat oven to 180°C (160°C fan forced).
2.Chop pancetta, figs and nuts finely, combine with breadcrumbs and oil in small bowl, season.
3.Open lamb out on board, skin-side down. Top with pancetta mixture. Roll lamb to enclose filling, tie with kitchen string at 2cm (¾-inch) intervals to secure.
4.Quarter capsicum, discard seeds and membranes. Chop capsicum, tomato and half the lemon coarsely, combine with undrained canned tomatoes and fresh oregano in large casserole dish, season.
5.Add lamb to dish, rub with extra oil, sprinkle with dried oregano. Slice cheese thickly, place around lamb. Cook, covered, in oven, 1¾ hours. Uncover, cook about 30 minutes or until lamb is cooked as desired.
6.Meanwhile, juice remaining lemon, combine juice with yogurt and mint in small bowl.
7.Serve sliced lamb with capsicum sauce, cheese and mint yogurt.

Japanese breadcrumbs are also known as panko breadcrumbs. They are found with packaged breadcrumbs in most supermarkets.


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