Roast stuffed lamb with parsnip and potatoes
“We don't always have the time or the energy for big dinners - and life's too short to spend washing dishes.”
- 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
It's refreshing to scale down, to cook and eat such simple food as chicken, rabbit, beef or lamb casseroles, mopping up with crusty bread with a smear of butter. Or a roast with everything piled in a baking dish together, becoming all golden and caramelised, to be finished with a squeeze of lemon and a dollop of French mustard or really good horseradish.
Method
Preheat oven to 230C.
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. Season the inside of the lamb with a little salt and freshly ground pepper and sprinkle over the crumb mix. Roll, tie securely and season with salt and pepper. 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.
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.
To serve
Serve with a squeeze of lemon and a little Dijon mustard.
Serves 4.
