Leg of lamb stuffed with mushrooms halloumi and pine nuts
A combination of halloumi, lemon, garlic and cheese makes this roast lamb really flavourful and keeps it succulent
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Loading... Ingredients
- olive oil to fry
- 3 spring onions, finely chopped
- 6 button mushrooms, finely chopped
- 15 ml (1 tbsp) chopped Italian parsley
- 15 ml (1 tbsp) pine nuts
- 5 ml (1 tsp) grated lemon rind
- 3 cloves of garlic, crushed
- 50 g haloumi cheese, grated
- 30 ml (2 tbsp) lemon juice
- 250 ml (1 cup) cooked Spekko India Gate Classic Basmati Rice
- salt and freshly ground black pepper to taste
- 2 kg deboned leg of lamb
- 250 ml (1 cup) rosemary leaves
Stuffing
Lamb
Method
- Stuffing: Heat a thin layer of oil in a frying pan and gently fry the spring onions and mushrooms. Remove from heat and stir in remaining stuffing ingredients and season to taste.
- Preheat oven to 180 °C. Open lamb out on a flat surface and butterfly further if some parts are too thick. Spread the stuffing all over inside of meat and roll up. Tie with string to keep the shape and hold filling inside.
- Rub a little olive oil all over meat and season well with salt and pepper. Place rosemary leaves on the base of a roasting pan. Place lamb on top and roast for 1 hour or a little longer if you like it well done.
- Remove lamb from oven and let it stand in a warm place for 10-15 minutes to rest before carving. This makes carving easier and retains the juices and flavour.