| Servings | serves |
Ingredients
- 80 grams Pistachio Nuts shelled
- 1/2 cup Breadcrumbs stale
- 1/2 cup Craisins finely chopped
- 1 tablespoon Lemon Rind finely grated
- 1/4 cup Lemon Juice
- 1 Egg lightly beaten
- Salt and Pepper to taste
- 1.5 kg Lamb Leg boneless
- 2 tablespoons Olive Oil
- 2 tablespoons Rosemary finely chopped
- 2 Carrots halved, thickly sliced
- 2 Zucchini thickly sliced
- 8 Chat Potatoes quartered
- 1 bunch Asparagus halved
- 1 Red Capsicum coarsely chopped
- 4 Garlic Cloves peeled
- Gravy Powder to serve
Ingredients
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Instructions
- Process pistachios until finely chopped. Transfer to a bowl. Add breadcrumbs, craisins, lemon rind, lemon juice, egg and salt and pepper, stir until combined.
- Place lamb, skin-side down, on chopping board. Cut lamb lengthways down the middle, to open out, being careful not to cut all the way through. Place stuffing down the centre then roll-up lamb to enclose stuffing. Tie with kitchen string, at 4 cm intervals, to secure.
- Place lamb in a small baking dish. Rub all over with half the oil and sprinkle with rosemary.
- Cook in a moderate oven, 180 degrees C, for 30 minutes.
- Meanwhile, toss carrots, zucchini, potatoes, asparagus, capsicum and garlic in a bowl with remaining oil. Place in a baking paper-lined baking dish.
- Cook vegetables with lamb for a further 50 minutes or until lamb is cooked as desired and vegetables are tender. Stand lamb for 10 minutes before serving.
- Serve sliced lamb with vegetables and gravy.
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