Ingredients

The following ingredients have 4 Servings
  • 3 tbsp breadcrumbs
  • 2 cloves garlic, chopped
  • 3 tbsp parsley, chopped
  • Olive oil
  • 2 tbsp parmesan, finely grated
  • 2 tbsp pine nuts
  • 1.5-2kg leg of lamb, boned
  • Salt and pepper
  • 2 parsnips, peeled and chopped into large chunks
  • 3 waxy potatoes, peeled and chopped
  • 1 large red onion, peeled and cut into wedges
  • 1 sprig rosemary
  • Butter

Instruction

  • <p>Preheat oven to 230C.</p> <p>Whiz the breadcrumbs in a food processor with the garlic, parsley, parmesan and about 1 tablespoon of olive oil. Add the pine nuts and mix in by hand.</p> <p>Season the inside of the lamb with a little salt and freshly ground pepper and sprinkle over the crumb mix.</p> <p>Roll, tie securely and season with salt and pepper.</p> <p>Put in a baking tray with the vegetables and season with salt and freshly ground pepper. Drizzle with olive oil, put a few dots of butter on the vegetables and add the rosemary.</p> <p>Roast for 20 minutes then reduce heat to 180C. Roast a further 20 minutes for every 500g then rest for 10-15 mins before serving.</p> <p>Serve with a squeeze of lemon and a little Dijon mustard.</p> <p>&nbsp;</p>