Roast Stuffed Lamb with Parsnips

    1 hour 35 minutes

    A classic roast leg of lamb, good with Dijon mustard and a squeeze of lemon. Take note of the weight of the boned leg to properly calculate the cooking time.


    South Australia, Australia
    1 person made this

    Serves: 4 

    • 3 tablespoons breadcrumbs
    • 2 cloves garlic, chopped
    • 3 tablespoons chopped parsley
    • 2 tablespoons grated parmesan cheese
    • 2 tablespoons pine nuts
    • 1 1/2 kg boned out leg of lamb
    • olive oil
    • salt and black pepper to taste
    • 2 parsnips, peeled and cut into large chunks
    • 3 potatoes, peeled and chopped
    • 1 large red onion, peeled and cut into wedges
    • olive oil
    • sprig rosemary

    Preparation:15min  ›  Cook:1hour20min  ›  Ready in:1hour35min 

    1. Preheat oven to 230 degrees C. Whiz the breadcrumbs in a food processor with the garlic, parsley, parmesan and 1 tablespoon olive oil. Add in the pine nuts and mix by hand.
    2. Season the inside of the lamb with salt and fresh pepper and sprinkle over the crumb mix. Roll, tie securely and season with salt and pepper. Put in a baking tray with the vegetables and season with salt and pepper. Drizzle with olive oil, put a few dots of butter on the veggies, add the rosemary and put it all in the oven.
    3. Roast for 20 minutes, then reduce heat to 180 degrees C. Roast a further 20 minutes for every 1/2 kg the meat weighs (i.e. 1 hour for 1 1/2 kg). Remove from the oven and let rest 15 minutes before serving.

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