Dinner ideas

Feta, basil and vegetable lamb roasts

Jazz up Sunday roast!

Feta, basil and vegetable lamb roasts


If you’re looking for a fun way to jazz up your usual Sunday roast, try these delicious feta, vegetable and basil-stuffed mini lamb roasts. They’re packed full of flavour and texture you’ll fall in love with.

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1.Preheat oven to 220°C (200°C fan-forced).
2.Combine the char-grilled vegetables, feta and basil in a small bowl.
3.Make a horizontal cut in each lamb roast to make a large pocket, without cutting all the way through. Push vegetable mixture into each pocket. Tie the lamb at 3cm intervals with kitchen string. Place lamb on a large, oiled oven tray. Add the kumara to tray; spray with oil. Sprinkle with chopped rosemary and season.
4.Roast lamb and kumara, uncovered, for about 35 minutes. Cover lamb; stand for 10 minutes.
5.Remove kitchen string, then slice thickly. Serve with grape tomatoes and rocket leaves, if desired.

Not suitable to freeze or microwave.


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