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Herb and anchovy stuffed lamb with feta and vegetable crisps

Jessica Brook
Jessica Brook

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Herb and anchovy stuffed lamb with feta and vegetable crisps.
Herb and anchovy stuffed lamb with feta and vegetable crisps.Jeremy Simons

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.

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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. Step 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. Step 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. Step 3

    Set the meat aside to rest for 5 minutes, before slicing to serve. Serve with feta and crispy oregano.

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Jessica BrookJessica Brook is a recipe writer.

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Original URL: https://www.brisbanetimes.com.au/goodfood/recipes/herb-and-anchovy-stuffed-lamb-with-feta-and-vegetable-crisps-20220718-h255an.html