Quick & Easy

Mini lamb roasts

mini lamb roasts
1H 20M
1H 35M



1.Preheat oven to 200°C (180°C fan-forced).
2.Drain oil from capsicum; reserve 2 tablespoons. Chop capsicum coarsely.
3.Heat reserved oil in medium frying pan; cook breadcrumbs, stirring, until browned lightly. Add pesto, rocket and capsicum; cook, stirring, until rocket wilts. Cool 5 minutes; stir in cheese, season.
4.Cut a horizontal slit in each lamb roast to make a large pocket, but do not cut all the way through. Press half the bread mixture into each pocket; secure with toothpicks.
5.Heat oiled small baking dish over high heat. Cook lamb, turning, until browned all over. Transfer dish to oven; roast lamb, uncovered, about 20 minutes or until cooked as desired.

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