Stuffed mini lamb roast

  • 40 mins cooking
  • Serves 4
  • Print


Stuffed mini lamb roast
  • 1 1/2 cup (105g) stale breadcrumbs
  • 1/4 cup (40g) dried currants
  • 1 teaspoon finely grated orange rind
  • 1/4 cup lightly packed fresh flat-leaf parsley, chopped
  • 1 tablespoon 2finely chopped fresh rosemary
  • 2 green onions (green shallots), white and pale green parts only, chopped
  • 2 tablespoon dijon mustard
  • 30 gram butter, melted
  • 1.25 kilogram mini lamb roast


Stuffed mini lamb roast
  • 1
    Preheat oven to 220°C (200°C fan-forced).
  • 2
    In a medium bowl, combine breadcrumbs with the remaining ingredients, except lamb. Mix well and 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 or your favourite side to the dish to roast while the lamb is cooking.) Roast 40 minutes or until browned and cooked to your liking. Cover with foil and stand for 10 minutes before carving.

More From Women's Weekly Food