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 Basmati Rice
salt and freshly ground black pepper to taste
2 kg deboned leg of lamb
250 ml (1 cup) rosemary leaves
- 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.