Herb and anchovy stuffed lamb with feta and vegetable crisps

Herb and anchovy stuffed lamb with feta and vegetable crisps.
Herb and anchovy stuffed lamb with feta and vegetable crisps. Photo: Jeremy Simons
Difficulty
Easy

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.

Ingredients

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 

Method

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.