Semi dried tomato and mixed herb roast lamb

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How to make Semi dried tomato and mixed herb roast lamb

  • Yield : 6
  • Prep Time : 0:20
  • Cook Time : 1:55
  • Total Time : 2:15

Ingredients

  • 20g butter
  • 1/4 cup olive oil
  • 1 small brown onion, finely chopped
  • 2 slices pancetta, finely chopped
  • 50g button mushrooms, thinly sliced
  • 1/2 cup (125g) semi-dried tomatoes, finely chopped
  • 1 tablespoon finely chopped fresh sage leaves
  • 1 tablespoon fresh thyme leaves
  • 2 tablespoons finely chopped fresh flat-leaf parsley leaves
  • 2 cups fresh breadcrumbs
  • 1.5kg boned lamb shoulder
  • 1kg chat potatoes, halved gravy, to serve

Method

  • Step 1 Preheat oven to 180°C/160°C fan-forced.
  • Step 2 Heat butter and 1 tablespoon oil in a frying pan over medium heat. Add onion, pancetta and mushroom. Cook for 10 to 12 minutes or until softened. Transfer to a bowl. Add semi-dried tomato, sage, thyme, parsley and breadcrumbs. Stir to combine. Season with salt and pepper.
  • Step 3 Place lamb, cut side-up, onto a board. Press breadcrumb mixture onto lamb. Roll lamb up to enclose stuffing. Tie with kitchen string, at 3cm intervals, to secure. Rub lamb with 1 tablespoon oil. Place into a roasting pan. Arrange potatoes around lamb. Drizzle with remaining oil and toss to coat.
  • Step 4 Roast lamb for 1 hour 40 minutes for medium or until cooked to your liking. Stand, covered, for 10 minutes. Slice lamb and serve with potatoes and gravy.

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