Roast Lamb with a Italian Tomato Stuffing


Roast Lamb with a Italian Tomato Stuffing

Succulent lamb, roasted to perfection, meets the rich and savoury taste of Italian tomato stuffing. With each bite, indulge in the hearty essence of Mediterranean-inspired cuisine.

Prep Time:

15 mins

Cook Time:

40 mins




Meat Box Pork Boneless Leg of Lamb (1KG)

2 tbsp extra virgin olive oil

1 onion, finely chopped

1/3 cup sun-dried tomatoes, chopped

1 clove garlic, chopped

1 Tbsp fresh basil, chopped

1 Tbsp fresh Italian parsley, chopped

1 Tbsp Simon Gault Italian Seasoning

1 cup fresh sourdough breadcrumbs

1 egg, lightly beaten

1 Tbsp Extra Virgin Olive oil (extra)

Cooking Instructions
  1. Remove the lamb from the refrigerator 30 minutes before cooking.
  2. Preheat the oven to 180°C.
  3. To make the stuffing, heat the oil and butter in a medium frying pan, then add the onion and sauté until lightly golden and starting to soften (about 8 minutes). Set aside in a bowl.
  4. Place the sundried tomatoes in a small food processor with the garlic, then process to a coarse purée, add to the onions.
  5. Add the chopped herbs, Italian seasoning, breadcrumbs and egg. Mix to combine.
  6. Take the meat from the string wrap, spread over the stuffing and carefully roll up, fastening the lamb with butchers/kitchen string.
  7. Rub lamb with a little oil and place in a small roasting dish, cook for 40 minutes medium-pink meat. Or use a good meat thermometer and check for a temperature of 55°C–60°C. Remove lamb from the oven and let it rest, loosely covered, for about 15 minutes. Remove the string and sprinkle with flake salt