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Lamb with Cranberry Almond Stuffing & Verde Sauce

  • Serves 6
  • 20 mins to prepare
  • 120 mins to cook
  • Print Recipe
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  • ¼ cup fresh breadcrumbs
  • 2 tablespoons each: finely chopped rosemary, parsley
  • Finely grated rind 1 orange
  • ¼ cup each: dried cranberries, grated parmesan, slivered almond
  • 1 egg white, lightly beaten
  • 1.2 kg butterflied lamb leg
  • Salt & pepper to taste
  • 3 tablespoons finely chopped mixed herbs
Verde Sauce
  • ½ cup finely chopped mint
  • ¾ cup chopped coriander
  • ¼ teaspoon each: ground ginger, cumin
  • Finely grated rind & juice 1 lime
  • ¼ cup olive oil
  • 1 tablespoon honey


  1. Preheat the oven to 185°C. Combine all the stuffing ingredients in a bowl
  2. 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.
  3. 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.  
  4. To make the verde sauce, place all ingredients in a food processor and blend well.
  5. 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.

Serves 6-8. 

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