Roast Lamb with Pistachio Stuffing
Servings
4serves
Servings
4serves
Ingredients
Instructions
  1. Process pistachios until finely chopped. Transfer to a bowl. Add breadcrumbs, craisins, lemon rind, lemon juice, egg and salt and pepper, stir until combined.
  2. 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.
  3. Place lamb in a small baking dish. Rub all over with half the oil and sprinkle with rosemary.
  4. Cook in a moderate oven, 180 degrees C, for 30 minutes.
  5. Meanwhile, toss carrots, zucchini, potatoes, asparagus, capsicum and garlic in a bowl with remaining oil. Place in a baking paper-lined baking dish.
  6. 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.
  7. Serve sliced lamb with vegetables and gravy.