Ingredients
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2 kg leg of lamb, boned
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1/2 cup grated parmesan cheese
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1/2 cup toasted pine nuts (, I toast them in a dry pan over a low heat, shaking until they turn golden)
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1/2 cup chopped fresh parsley
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1 clove garlic, crushed
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1/4 cup olive oil
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1 grated, lemon, juice and rind of
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salt and pepper
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olive oil
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2 cups fresh breadcrumbs
Instructions
- Open the lamb out flat.
- Combine all the ingredients except the extra oil, and spread onto one end of the lamb Roll up and secure firmly with string.
- Place in a baking dish, rub the outside with a little extra olive oil and roast in a moderate (180c) oven for about 1 1/2 hours or until cooked to your liking.
- Remove from oven, cover loosely with foil and"rest" for 15 minutes before carving*I have a very kind butcher who will put in my stuffing, and then tie the lamb much better than I can.
- Maybe yours would too.