HERBED STUFFED FED MINI LAMB ROAST

SERVES 4 PREP 20 MINS COOK 30 MINS PER SERVE 3798kj COST $$$$$ 1kg easy carve lamb shoulder ¼ cup olive oil 6 sprigs rosemary, leaves removed 250g frozen broad beans, blanched, peeled 1 cup frozen peas, blanched 230g jar marinated artichoke hearts, drained,dra quartered ered ½ cup sliced chargrilled capsicum finely grated zest, juice 1 lemon red veined sorrel leaves, to serve

STUFFING

½ cup sage and onion stuffing mix ¼ cup chopped macadamias 2 tbsp chopped rosemary leaves 40g butter 1 tbsp warm water

HERB DRESSING

½ cup chopped parsley ¼ cup extra-virgin olive oil 5 anchovy fillets, finely chopped 1 tbsp baby capers, chopped 1 tbsp white wine vinegar 1 Preheat oven to hot, 220°C. 2 STUFFING In a bowl, combine all ingredients and mix well. Remove string, open up and fill lamb with stuffing. Re-roll and truss with string. Place on a rack in dish.

4 Rub 1 tbsp oil over lamb and season. Poke rosemary sprigs under the string. Roast 30 mins. Set aside, loosely covered with foil, to rest.

5 Meanwhile, in a bowl, combine beans, peas, artichoke, capsicum with remaining oil, lemon juice zest and sorrel. 6 HERB DRESSING In a small food processor, pulse all ingredients to a chunky sauce. 7 Serve sliced lamb with salad and drizzle with dressing.