This Roast lamb stuffed with orange, cranberry and rosemary recipe is the perfect mix of sweet and savoury. Made with a citrusy twist, this is the perfect roast.
- Serves6
- Cook time1 hour 20 minutes
- Prep time25 minutes
Ingredients
- 60g butter, chopped
- 1 brown onion, finely chopped
- 2 garlic cloves, crushed
- 1 1/2 cups (105g) fresh breadcrumbs
- 1/3 cup (40g) pecans, finely chopped
- 2 tbs finely chopped rosemary
- 1 orange, zested
- 1/3 cup (45g) dried cranberries, chopped
- 2 tbs orange juice
- 1.3kg Coles Australian Lamb Leg Roast Boneless
- 1 tbs olive oil
- 1kg brushed potatoes, peeled, chopped
- 100g bacon, coarsely chopped
- 450g Brussels sprouts, thinly sliced
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Method
Step 1
Preheat oven to 180°C. Melt 40g of the butter in a medium frying pan over medium-low heat. Add the onion and cook for 3 mins. Add half the garlic and cook for 1 min. Stir in the breadcrumbs and orange zest. Cook for a further 2-3 mins or until breadcrumbs are golden. Remove from heat. Stir in the dried cranberries and orange juice. Season.Step 2
Remove the string from the lamb. Place, fat-side down on a clean work surface. Open out lamb to form one large piece. Place stuffing down the centre of the lamb. Roll up lamb firmly to enclose filling. Secure with kitchen string at 2cm intervals.Step 3
Place lamb, fat-side up, in a large deep roasting pan. Brush with oil and season. Arrange potato around the lamb. Drizzle with remaining oil. Season. Roast for 1 hour or until cooked to your liking. Transfer lamb to a plate and cover with foil. Set aside for 20 mins to rest.Step 4
Meanwhile, heat a non-stick frying pan over medium heat. Cook the bacon, stirring, for 5 mins or until golden and crisp. Add the remaining garlic, remaining butter, Brussels sprouts and ¼ cup (60ml) water. Simmer for 3 mins or until Brussels sprouts are tender.
Step 5
Remove the string from the lamb and slice. Serve with potato and Brussels sprout mixture.
Roast lamb stuffed with orange, cranberry and rosemary
- Serves6
- Cook time1 hour 20 minutes
- Prep time25 minutes
Ingredients
- 60g butter, chopped
- 1 brown onion, finely chopped
- 2 garlic cloves, crushed
- 1 1/2 cups (105g) fresh breadcrumbs
- 1/3 cup (40g) pecans, finely chopped
- 2 tbs finely chopped rosemary
- 1 orange, zested
- 1/3 cup (45g) dried cranberries, chopped
- 2 tbs orange juice
- 1.3kg Coles Australian Lamb Leg Roast Boneless
- 1 tbs olive oil
- 1kg brushed potatoes, peeled, chopped
- 100g bacon, coarsely chopped
- 450g Brussels sprouts, thinly sliced
Description
This Roast lamb stuffed with orange, cranberry and rosemary recipe is the perfect mix of sweet and savoury. Made with a citrusy twist, this is the perfect roast.
Method
Step 1
Preheat oven to 180°C. Melt 40g of the butter in a medium frying pan over medium-low heat. Add the onion and cook for 3 mins. Add half the garlic and cook for 1 min. Stir in the breadcrumbs and orange zest. Cook for a further 2-3 mins or until breadcrumbs are golden. Remove from heat. Stir in the dried cranberries and orange juice. Season.Step 2
Remove the string from the lamb. Place, fat-side down on a clean work surface. Open out lamb to form one large piece. Place stuffing down the centre of the lamb. Roll up lamb firmly to enclose filling. Secure with kitchen string at 2cm intervals.Step 3
Place lamb, fat-side up, in a large deep roasting pan. Brush with oil and season. Arrange potato around the lamb. Drizzle with remaining oil. Season. Roast for 1 hour or until cooked to your liking. Transfer lamb to a plate and cover with foil. Set aside for 20 mins to rest.Step 4
Meanwhile, heat a non-stick frying pan over medium heat. Cook the bacon, stirring, for 5 mins or until golden and crisp. Add the remaining garlic, remaining butter, Brussels sprouts and ¼ cup (60ml) water. Simmer for 3 mins or until Brussels sprouts are tender.
Step 5
Remove the string from the lamb and slice. Serve with potato and Brussels sprout mixture.