Roast lamb with fruity garlic stuffing

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: Melanie Jenkins

First published: Jul 2010

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Serves: 3

Time to make: 1 hr 5 mins

Hands-on time: 20 mins

Ingredients

More weights & measures

400g boneless lamb leg roast (we used Silver Fern)

2 tablespoons fresh basil

2 tablespoons fresh parsley

2 cloves garlic, crushed

2 tablespoons pine nuts, crushed

2 tablespoons dates, chopped

2 tablespoons cranberries

Instructions

1 Preheat oven to 180°C. Place lamb between 2 sheets of greaseproof paper. Make several sharp incisions down lamb to make flattening easier. Flatten with a rolling pin until doubled in size.

2 Sprinkle basil, parsley, garlic, pine nuts, dates and cranberries over one side of lamb.

3 Roll up and secure with string at regular intervals (see tips below). Cook for 45 minutes until juices run clear. Leave to rest. Serve with roasted vegetables and steamed vegetables.

HFG tip

If meat has been refrigerated, bring to room temperature before cooking.
To string a joint (in order to hold the joint together when cooking), use any string. Soak string in water for a few minutes before using to make it easier to remove after cooking.
To rest a joint, leave meat in a warm place for at least 15 minutes so it doesn’t get cold. Resting a joint is essential as the meat relaxes and becomes more tender to make carving easier.

Nutrition Info (per serve)

Calories 229cal

Kilojoules 960kJ

Protein 27g

Total fat 8g

–Saturated fat 3g

Carbohydrates 10g

–Sugars 10g

Dietary fibre 1g

Sodium 90mg

Calcium 30mg

Iron 3mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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