Name: Stuffed mini lamb roasts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 1/2 cup (75g) sun-dried tomatoes, drained, chopped coarsely; 100 gram feta cheese, crumbled; 40 gram baby spinach leaves, chopped coarsely; 2 mini lamb roasts (700g)

Ingredients

1/2 cup (75g) sun-dried tomatoes, drained, chopped coarsely

100 gram feta cheese, crumbled

40 gram baby spinach leaves, chopped coarsely

2 mini lamb roasts (700g)

Method

1.Preheat oven to 200°C/400°F.

2.Combine tomatoes, cheese and spinach in medium bowl.

3.Cut a horizontal pocket in each roast; do not cut all the way through. Press half the mixture into each pocket; secure with toothpicks.

4.Heat oiled small baking dish over high heat. Cook lamb, turning, until browned all over. Transfer dish to oven; roast lamb, uncovered, about 20 minutes or until cooked as desired.

5.Cover; stand for 10 minutes before serving.

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Ingredients

Method

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