Lamb with Cranberry Almond Stuffing & Verde Sauce
The perfect touch this festive season!
Try your hand at this breathtaking roast lamb recipe. The sweet flavour of the cranberry almond stuffing complimented by the raw zing of the Verde sauce truly is a match made in heaven!
Make sure you check out more Selaks Roast Day recipes on their website.
Ingredients
Stuffing
- ¼ cup fresh breadcrumbs
- 2 Tbsp each: finely chopped rosemary, parsley
- Finely grated rind 1 orange
- ¼ cup each: dried cranberries, grated parmesan, slivered almond
- 1 egg white, lightly beaten
Lamb
- 1.2 kg butterflied lamb leg
- Salt & pepper to taste
- 3 Tbsp finely chopped mixed herbs
Verde Sauce
- ½ cup finely chopped mint
- ¾ cup chopped coriander
- ¼ tsp each: ground ginger, cumin
- Finely grated rind & juice 1 lime
- ¼ cup olive oil
- 1 Tbsp honey
Method
- Preheat the oven to 185°C. Combine all the stuffing ingredients in a bowl
- Open out the lamb, skin side down. Remove any sinew, being careful not to cut holes in the meat. Season. Spread the stuffing over the lamb leaving a 2cm border. Roll up tightly. Tie with string at 2cm intervals. Transfer to a roasting dish. Sprinkle with the chopped herbs.
- Roast for about 1 hour for every kg of meat and stuffing or until the internal temperature of the lamb reaches 65-68°C for medium or 75°C for well done.
- To make the verde sauce, place all ingredients in a food processor and blend well.
- Remove the lamb to a warm platter, tent with foil and rest for 20 minutes. Remove the string and slice. Serve with the verde sauce, roast potatoes and your favourite green vegetables.
