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Sicilian-Flavoured Rolled Lamb

Sicilian-Flavoured Rolled Lamb recipe by Dixie Elliott for MiNDFOOD.

Sicilian-Flavoured Rolled Lamb

Flavour this classic lamb meal with a mixture of marsala, pistachios, orange rind, rosemary and dark seedless grapes.

Serves 4

1 cup dark seedless grapes, halved lengthways

1 cup marsala

1½ cups fresh white breadcrumbs

¼ cup pistachio kernels, roughly chopped

1 large orange, finely grated rind and juice

2 tbsp rosemary sprigs, roughly chopped

1kg piece boned shoulder of lamb, trimmed

salt and pepper, to season

1 tbsp plain flour

2 broccoli heads, florets removed

1 small cauliflower, florets removed

2 tbsp olive oil

1/3 cup fresh white breadcrumbs (extra)

2 tbsp finely grated parmesan

1 Put grapes and ½ cup marsala in a small saucepan over high heat. Bring to the boil, reduce heat and simmer for 8–10 minutes or until grapes are soft and marsala is reduced by half. Cool.

2 Combine breadcrumbs, pistachios, orange rind, rosemary and cooled grape mixture in a bowl. Put lamb on a chopping board, skin side down, and season with salt and pepper. Spread grape mixture over lamb.

Roll up lamb, enclosing filling. Secure with kitchen twine. Season top of lamb with salt and pepper and put in an ovenproof casserole dish. Combine remaining marsala and ½ cup orange juice in a jug. Pour over lamb. Cover and bake for 50 minutes.

Remove lid and cook for a further 40–45 minutes or until lamb is golden. Remove lamb from casserole dish and stand, covered, for 10 minutes before slicing.

3 To make gravy, drain liquid from casserole dish through a sieve (reserve liquid), leaving 1 tbsp liquid in the casserole dish. Put casserole dish over medium heat. Add flour and whisk until well combined. Slowly add reserved liquid, whisking constantly until mixture comes to the boil. Reduce heat and simmer for 2 minutes or until gravy thickens.

4 Bring a large saucepan of water to the boil. Add broccoli and cauliflower. Return to the boil and cook for 4 minutes or until just tender. Drain and set aside.

5 Heat 1 tbsp oil in a large, deep frying pan over medium heat. When hot add breadcrumbs (extra) and cook, stirring, for 3–4 minutes or until golden. Remove from pan and set aside.

6 Heat remaining oil in pan. When hot add broccoli and cauliflower and cook, stirring often, for 5 minutes or until light golden. Transfer vegetables to a serving platter. Combine cooked breadcrumbs and parmesan in a small bowl. Sprinkle over vegetables and serve with lamb and gravy.

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