Roast lamb leg with thyme filling
Try this delicious variation of a lamb roast.
1 boneless lamb leg (400g)
3 Tbsp canola oil
½ onion, finely chopped
2 cups soft breadcrumbs
freshly ground black pepper
2 Tbsp chopped fresh thyme
1 egg, beaten
Preheat oven to 200°C
Make a pocket in the lamb with a sharp knife.
Add 2 Tbsp oil to a heavy-based frying pan, add onion and cook until soft. Add breadcrumbs, salt, pepper, thyme and egg and mix well. Press half the stuffing into the pocket. Secure the opening with toothpicks or metal skewers.
Rinse frying pan, reheat and add 1 Tbsp oil. Brown the lamb on all sides and place in an ovenproof dish. Pat remaining stuffing on top of the rump.
Cook in preheated oven for 20-25 minutes. Rest for 5-10 minutes before slicing.
Nutrition Information Panel
|Per Serving [4 Serves]|
|- saturated fat||12g|