Tomato-stuffed mini lamb roasts with roast garlic
|⅓ cup||Tomato pesto|
|⅓ cup||Ground almonds|
|2 tbsp||Fresh oregano|
|1 to taste||Salt & freshly ground pepper|
|700 g||Lamb roast|
- Heat oven to 200°C. To make the stuffing, place sun dried pesto, ground almonds and chopped fresh oregano in a bowl. Season with salt and pepper to taste and mix to combine.
- Trim any fat or sinew from the lamb (Use 2x 350g roasts). Season on both sides with salt and pepper and lay out flat on a board, skin-side down. Spread stuffing over the lamb pieces and roll them up to contain filling. Tie pieces with string to secure them into two parcels.
- Heat an ovenproof pan, add 2 table- spoons oil and sear lamb parcels for 5 minutes, turning to brown all over. Add 2 heads of garlic, cut in half to the pan and place in the oven to roast for 25 minutes for medium-rare, or longer depending on your liking towards pink meat.
- Remove to rest for 10 minutes before slicing the lamb and serving with the juices from the pan.
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