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.

  • 20 mins preparation
  • 35 mins cooking
  • 10 mins marinating
  • Serves 6
  • Print


Feta, basil and vegetable lamb roasts
  • 1/2 cup (100g) drained char-grilled vegetables, chopped coarsely
  • 50 gram feta, crumbled
  • 2 tablespoon chopped fresh basil
  • 4 (1.4kg) lamb mini roasts
  • 1 kilogram kumara (orange sweet potato), cut into wedges
  • cooking oil spray
  • 1 tablespoon coarsely chopped fresh rosemary


Feta, basil and vegetable lamb roasts
  • 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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