Name: Mini lamb roasts
Prep time: 15 min
Cook time: 80 min
Total time: 95 min
Yield: 4
Ingredients: 150 gram (4½ ounces) roasted red capsicum (bell pepper) in oil; 1 cup (70g) stale breadcrumbs; 2 tablespoon basil pesto; 40 gram (1½ ounces) rocket (arugula) leaves chopped coarsely; 1/4 cup (20g) finely grated parmesan cheese; 2 x 350g (11-ounce) mini lamb roasts

Mini lamb roasts

Serves 4

Prep

15M

Cook

1H 20M

Total

1H 35M

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Ingredients

150 gram (4½ ounces) roasted red capsicum (bell pepper) in oil

1 cup (70g) stale breadcrumbs

2 tablespoon basil pesto

40 gram (1½ ounces) rocket (arugula) leaves chopped coarsely

1/4 cup (20g) finely grated parmesan cheese

2 x 350g (11-ounce) mini lamb roasts

Method

1.Preheat oven to 200°C (180°C fan-forced).

2.Drain oil from capsicum; reserve 2 tablespoons. Chop capsicum coarsely.

3.Heat reserved oil in medium frying pan; cook breadcrumbs, stirring, until browned lightly. Add pesto, rocket and capsicum; cook, stirring, until rocket wilts. Cool 5 minutes; stir in cheese, season.

4.Cut a horizontal slit in each lamb roast to make a large pocket, but do not cut all the way through. Press half the bread mixture into each pocket; secure with toothpicks.

5.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.

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