Name: Roast lamb with prosciutto and herb filling
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 8
Ingredients: 2 tablespoon vegetable oil; 1 onion, finely chopped; 1 clove garlic, crushed; 1 cup fresh breadcrumbs; 100 gram prosciutto, finely chopped; 1/4 cup finely chopped parsley; 1/4 cup finely chopped mint; 1 egg, lightly beaten; 1 kilogram lamb saddle, butterflied; 2 bunches truss cherry tomatoes

Roast lamb with prosciutto and herb filling

Skip to Recipe

Serves 8

Prep

20M

Cook

50M

Total

1H 10M

Ingredients

2 tablespoon vegetable oil

1 onion, finely chopped

1 clove garlic, crushed

1 cup fresh breadcrumbs

100 gram prosciutto, finely chopped

1/4 cup finely chopped parsley

1/4 cup finely chopped mint

1 egg, lightly beaten

1 kilogram lamb saddle, butterflied

2 bunches truss cherry tomatoes

Method

1.Preheat oven to hot, 200°C.

2.Heat 2 teaspoons of oil in a large frying pan on high. Saute onion and garlic for 3 minutes, until onion is tender. Cool.

3.In a bowl, combine onion, breadcrumbs, prosciutto, herbs, and egg, and season to taste.

4.Place lamb, skin side down, on a flat surface. Spoon filling along centre. Fold lamb over to enclose, securing with kitchen string. Place lamb on a rack in a baking dish. Rub with remaining oil and season to taste.

5.Bake for 40-45 minutes, until cooked to taste, adding tomatoes 10 minutes before end of cooking time. Rest lamb, covered, for 15 minutes. Serve carved with truss tomatoes and accompaniments.

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