Slow roasted olive and spinach stuffed lamb
3
Points®
Total time: 2 hr 25 min • Prep: 15 min • Cook: 2 hr 10 min • Serves: 6 • Difficulty: Easy
Who needs gravy when you have sensational stuffing? As it slowly roasts, the meat becomes infused with the flavours of the filling.
Ingredients
Dried breadcrumbs
¾ cup(s), (45g)
Pine nuts
2 tbs, toasted
Garlic
1 clove(s), crushed
Pitted green olives
100 g, pitted, finely chopped
Baby spinach
1 cup(s), (30g), finely chopped
Lamb leg roast, raw
1300 g
Potato(es)
600 g, thickly sliced
Pumpkin
600 g, thickly sliced
Oil spray
2 x 3 second spray(s)
Instructions
1
Preheat oven to 180°C or 160°C fan-forced. Combine breadcrumbs, pine nuts, garlic, olives and spinach in a large bowl.
2
Remove and discard the string or elastic holding the lamb together. Pull lamb apart to reveal pocket where bone was removed. Remove any visible fat. Press spinach mixture into pocket. Secure with kitchen string to enclose filling.
3
Lightly spray a large flameproof baking dish with oil and heat over high heat. Cook lamb for 3 minutes each side or until browned. Bake for 2 hours or until cooked to your liking. Transfer lamb to a plate. Cover with foil and set aside to rest for 10 minutes before slicing thinly.
4
Meanwhile, place potato and pumpkin in a large baking dish and lightly spray with oil. Season with salt and freshly ground black pepper and turn to coat. Bake with lamb for the last 45 minutes of cooking. After removing lamb, increase oven to 220°C or 200°C fan-forced. Bake potatoes and pumpkin for 20 minutes or until golden.
5
Serve lamb with potatoes and pumpkin.
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