Roast stuffed lamb with parsnip and potatoes

Roast stuffed lamb with parsnip and potatoes.
Roast stuffed lamb with parsnip and potatoes. Photo: Marina Oliphant

Roast everything piled in a baking dish together until it's golden and caramelised and finish with a squeeze of lemon and a dollop of Dijon mustard.

Ingredients

3 tbsp breadcrumbs

2 cloves garlic, chopped

3 tbsp parsley, chopped

Olive oil

2 tbsp parmesan, finely grated

2 tbsp pine nuts

1.5-2kg leg of lamb, boned

Salt and pepper

2 parsnips, peeled and chopped into large chunks

3 waxy potatoes, peeled and chopped

1 large red onion, peeled and cut into wedges

1 sprig rosemary

Butter

Method

Preheat oven to 230C.

Whiz the breadcrumbs in a food processor with the garlic, parsley, parmesan and about 1 tablespoon of olive oil. Add the pine nuts and mix in by hand.

Season the inside of the lamb with a little salt and freshly ground pepper and sprinkle over the crumb mix.

Roll, tie securely and season with salt and pepper.

Put in a baking tray with the vegetables and season with salt and freshly ground pepper. Drizzle with olive oil, put a few dots of butter on the vegetables and add the rosemary.

Roast for 20 minutes then reduce heat to 180C. Roast a further 20 minutes for every 500g then rest for 10-15 mins before serving.

Serve with a squeeze of lemon and a little Dijon mustard.