Sun-Dried Tomato And Herb Stuffed Leg Of Lamb

1. 1

   Pre-heat oven to 180 degrees Celsius.

2. 2

   Open out lamb leg, I pounded with a meat mallet to even out thickness. (Read note above about cutting leg for stuffing.).

3. 3

   Heat a little oil in a pan, add crushed garlic, and shallot and cook until shallot has softened.

4. 4

   In a bowl combine stuffing mix, garlic/shallot mix, rosemary and tomatoes, spread stuffing evenly over lamb, carefully roll lamb up to form a log roll, secure with kitchen string.

5. 5

   Slice slits into top of lamb at intervals, push sliced garlic into slits, sprinkle top with listed herbs.

6. 6

   Place in an ovenproof dish and roast for about 1hr 30-45 Min's or until cooked as desired.

7. 7

   Let meat stand before slicing.

* Per serving · 4 servings · Values may vary.

No additional tips available.