STUFFED ROAST LAMB

“As lamb is synonymous with Easter, I’ve kept this recipe is as close to traditional as possible, but elevated it slightly with prosciutto and nuts. It also does well on the braai, but keep a close eye on it.”

Serves 6

EASY

Preparation: 30 minutes Cooking: 2 hours

lamb shoulder 2.5 kg, deboned and butterflied

coarse salt 2t

Dijon mustard 4T garlic 1 T crushed canola oil 2T thyme 2 T chopped prosciutto 2 x 70 g packets

For the stuffing: olive oil 2T shallots 2 (or 1 onion), diced garlic 2 cloves, crushed mixed mushrooms 250 g, sliced baby spinach 2 x 200 g packets, rinsed smoked Cheddar cheese 100 g, diced

1 Preheat the oven to 160°C and grease a roasting pan with oil. Place the meat on a flat surface and rub all over with coarse salt. 2 Mix the mustard, garlic and oil and spread liberally on the inside of the meat. Place the prosciutto on top. 3 To make the stuffing, heat the oil in a pan and sauté the shallots for 4 minutes until soft and slightly golden. Add the garlic and mushrooms and cook for 3 minutes. Add the spinach and cook for 2 minutes, or until slightly wilted. 4 Remove from the heat and allow the mixture to cool slightly. Spread on top of the prosciutto, then top with the cheese. Roll up tightly and tie with string. 5 Place in the prepared pan and roast for 2 hours, until cooked but slightly pink inside. Alternatively, cook on the braai.

WHEAT- AND GLUTEN-FREE

WINE: Woolworths Thelema Cool

Climate Cabernet Sauvignon 2017

As lamb is synonymous with Easter, I’ve kept this recipe is as close to traditional as

possible”