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Home > Recipes > Tomato-stuffed mini lamb roasts with roast garlic

Tomato-stuffed mini lamb roasts with roast garlic
( SERVES 4 )

Publication: NZ Woman's Weekly

NZ Woman's Weekly

Ratings: No ratings yet

Tomato-stuffed mini lamb roasts with roast garlic

No ratings yet

Ingredients

⅓ cup Tomato pesto
⅓ cup Ground almonds
2 Tbsp Fresh oregano
1 to taste Salt & freshly ground pepper
700 g Lamb roast
2 Garlic

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Remove to rest for 10 minutes before slicing the lamb and serving with the juices from the pan.
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Bite Magazine

Dedicated to food and wellbeing, Be Well is The New Zealand Herald's weekly Monday magazine that celebrates your relationship with food. Be Well offers recipes and kitchen tips contributed by some of New Zealand's most talented cooks and chefs, reviews and insider knowledge on where to eat in New Zealand and abroad, gardening and fresh food tips as well as new trends to help you live well.
Be Well – Your recipe for life.

© NZME. Publishing Ltd, 2019

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