Nut & Feta Stuffed Lamb with Spring Potato Salad. For an impressive take on your next Sunday roast try this delicious stuffing and even better potato salad.
¾ cup fresh breadcrumbs
2 garlic cloves, crushed
⅓ cup almonds, chopped
⅓ cup pistachios, chopped
100g feta, crumbled
2 tbsp chopped rosemary
2 tbsp extra virgin olive oil,
plus extra to drizzle
2kg boned leg of lamb
1kg baby potatoes
1 bunch asparagus, trimmed and halved lengthways
1 cup peas
125g broccoli, cut into florets
½ cup basil leaves
1 garlic clove, peeled
1 lemon, juice only
½ tsp dried chilli flakes
¼ cup finely grated pecorino
½ cup extra virgin olive oil
Preheat oven to 200°C. To make a stuffing, combine breadcrumbs, garlic, almonds, pistachios, feta, herbs and oil in a bowl. Season; combine.
Place lamb on a board, fat-side down. Press stuffing along centre of lamb.
Roll up; tie with string at 4cm intervals.
Place lamb in a large roasting pan. Drizzle with oil and season.
Roast lamb for 1 hour 20 minutes for medium or until cooked to your liking. Cover with foil. Stand for 15 minutes. Reserve pan juices.
Meanwhile, place potatoes in a large saucepan of water over high heat. Cook for 13 minutes. Add asparagus and peas; cook for a further 2 minutes. Drain well.
To make broccoli pesto, place broccoli, basil, garlic, lemon juice and chilli flakes in the bowl of food processor; process until smooth. Stir through pecorino and oil and season to taste. Toss pesto through potato salad and serve with sliced lamb drizzled with pan juices.
Smart Tip + Broccoli pesto is so versatile. It’s great through pasta, as part of a stuffing for meats or spread on toast with some cheese.