Tandoori lamb stuffed with pumpkin and herbs

SERVES: 6

Ingredients

1.2kg lamb shoulder, boned and rolled

2⁄3 cup greek yogurt

3 tbs tandoori paste

2 tbs lemon juice

1 1⁄2 tbs olive oil

1 small red onion, finely diced 2 cloves garlic, crushed 200g butternut pumpkin, cooked and mashed

1 free-range egg, lightly beaten 1 1⁄2 cups panko breadcrumbs 2 tbs currants

1⁄3 cup mixed fresh herbs, finely chopped (mint, parsley, coriander)

60g goat’s cheese, crumbled 200g green beans, blanched 3 truss tomatoes, roughly chopped

2 cups baby spinach

Juice of 1⁄2 lemon Pappadums, mango chutney, greek yogurt and mint sprigs, to serve

Method

Preheat oven to 200C (180C fan-forced). In a small bowl, combine the yoghurt, tandoori paste and lemon juice. Set aside.

To make the stuffing, heat 1 tsp olive oil in a large non-stick frying pan over a medium heat. Add onion and garlic and cook for 4 to 5 minutes, or until softened. Place in a large bowl and cool slightly. Add the pumpkin, egg, breadcrumbs, currants, herbs and goat’s cheese, season and stir well to combine.

Lay the lamb, with the bone out, side up on a board. Spread with the stuffing, roll up and tie in 4 cm intervals with kitchen twine to secure stuffing.

Coat the lamb with the tandoori marinade and refrigerate for at least an hour, or overnight if time permits. Roast the lamb in a baking tray lined with baking paper for 45–55 minutes for rare, 55–65 minutes for medium, 65–75 minutes for well done. Set aside on a plate loosely covered with foil to rest for 15 minutes.

For the salad, combine the beans, tomato and baby spinach in a large bowl. Drizzle with remaining oil and lemon juice, season and toss to coat.

Slice lamb and serve with salad, pappadums, mango chutney, yogurt and mint sprigs.