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How to make Roast lamb with bacon stuffing

Yield = 6
Prep time: 0:22
Cook time: 1:05
Total time: 1:27

Ingredients

  • 2 1/2 tablespoons olive oil
  • 2 rashers bacon, rind removed, chopped
  • 1 small red onion, chopped
  • 60g chargrilled red capsicum, chopped
  • 2 tablespoons slivered almonds
  • 2 tablespoons flat-leaf parsley, chopped
  • 1 teaspoon thyme leaves
  • 2/3 cup fresh breadcrumbs
  • 2kg leg of lamb, butterflied open, bone removed (see note)
  • 2 bunches baby carrots, trimmed, washed

Method

  • Step 1 Heat 1 tablespoon of oil in a frying pan over medium heat. Add bacon and onion. Cook for 4 to 5 minutes, or until golden. Remove to a bowl. Add capsicum, almonds, parsley, thyme and breadcrumbs. Season with salt and pepper. Stir until well combined.
  • Step 2 Preheat oven to 220°C. Place lamb, skin-side down, onto a board. Press breadcrumb mixture evenly over lamb. Roll up, firmly enclosing filling. Tie with kitchen string at regular intervals. Place lamb into a large roasting pan. Rub lamb with 2 teaspoons of remaining oil. Season with pepper. Roast for 15 minutes.
  • Step 3 Reduce temperature to 180°C. Roast for a further 25 minutes. Toss carrots in remaining 1 tablespoon of oil. Arrange around lamb. Roast for a further 20 minutes for medium. Transfer to a plate. Cover with foil. Stand for 5 minutes before slicing. Serve with roast carrots.