Juicy stuffed lamb roasted atop ribbons of root vegetables - it's a simple one-tray roast without the long wait, making it the idea midweek family meal.
800g mini lamb shoulder roasts, butterflied
1/4 cup roughly chopped parsley and oregano
2 garlic cloves, crushed
45g jar anchovies, drained and chopped
2 tbsp extra virgin olive oil
2 parsnips, shaved into ribbons using a vegetable peeler
2 potatoes, shaved into ribbons using a vegetable peeler
1/4 cup lemon juice
150g feta, crumbled
crispy oregano leaves, to serve
1. Preheat the oven to 200C fan-forced (220C conventional). Mix together the parsley, oregano, garlic and anchovies in a small bowl. Spread each lamb rump with the herb mixture. Roll up to enclose the herb mixture and tie to secure. Rub with 1 tablespoon of the oil and season with salt and pepper.
2. Place the root vegetable ribbons on a large roasting tray, drizzle with remaining tablespoon of oil and the lemon juice. Place the lamb on top, roast for 30 minutes.
3. Set the meat aside to rest for 5 minutes, before slicing to serve. Serve with feta and crispy oregano.