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How to make Italian stuffed lamb

Yield = 8
Prep time: 0:25
Cook time: 1:35
Total time: 2:00

Ingredients

  • 1 tablespoon olive oil
  • 1 large brown onion, finely chopped
  • 6 slices (100g) pancetta, finely chopped
  • 2 garlic cloves, crushed
  • 1/2 cup arborio rice
  • 1 teaspoon Massel chicken style stock powder
  • 1 egg yolk
  • 2 tablespoons toasted pine nuts, roughly chopped
  • 1/3 cup finely shredded fresh basil leaves
  • 2 tablespoons finely grated parmesan cheese
  • 1.5kg easy-carve lamb leg
  • 16 chat potatoes, halved
  • baby rocket, to serve

Method

  • Step 1 Heat half the oil in a saucepan over medium heat. Add onion, pancetta and garlic. Cook, stirring, for 5 to 6 minutes or until onion has softened. Add rice. Cook, stirring, for 2 minutes. Combine stock powder and 3/4 cup hot water. Add to rice mixture. Bring to a simmer. Reduce heat to low. Cook, covered, for 10 minutes or until liquid has absorbed. Transfer to a large bowl. Cool. Add egg yolk, pine nuts, basil and cheese. Mix to combine.
  • Step 2 Preheat oven to 200°C/180°C fan-forced. Line a roasting pan with baking paper. Place lamb, skin-side down, on a board (remove string if tied). Place stuffing along centre of lamb. Roll up to enclose filling. Tie lamb at 4cm intervals to secure.
  • Step 3 Place lamb in prepared pan. Roast for 20 minutes. Place potato and remaining oil in a bowl. Season with salt and pepper. Toss to coat. Place potato mixture around lamb in pan. Reduce oven temperature to 180°C/160°C fan-forced. Roast for 55 minutes for medium or until cooked to your liking. Cool.