Monday, February 2, 2009

Sue's roast lamb

Ingredients (serves 6)
* 1.5kg leg of lamb, boned
* 40g butter
* 2 tablespoons honey
* 2 cups fresh breadcrumbs
* 1 egg, lightly beaten
* 1 teaspoon crushed garlic
* 1 1/2 teaspoons dried rosemary

1. Preheat oven to 200°C. Use a sharp knife to butterfly lamb leg to open out flat.
2. Melt butter and honey in a saucepan over low heat until well combined. Place breadcrumbs into a bowl. Add egg, garlic, 1 teaspoon of rosemary, half the butter mixture, and salt and pepper to breadcrumbs. Mix well with clean hands.
3. Arrange stuffing down centre of lamb leg. Roll up. Tie tightly with string to secure. Brush lamb with remaining butter mixture. Sprinkle with remaining rosemary.
4. Place lamb into a large, greased roasting pan. Roast for 10 minutes. Reduce oven temperature to 160°C. Roast for a further 45 minutes for medium (see hint). Remove to a board. Cover with foil. Stand for 10 minutes. Slice and serve.

Notes & tips
* Hint: If your lamb is a different weight to ours, roast for 15 minutes per 500g.

Super Food Ideas - Page 24
Recipe by The Balmer Family


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