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Mediterranean-style rolled lamb

Ingredients 14
Servings 6


  • 2
    boned saddle of lamb (see tip)
  • 1
    lemon, juice
  • 8
    cloves garlic, peeled
  • 1
    sprig rosemary, chopped
  • 30
    chopped parsley
  • 65
    olive oil
  • salt and milled pepper
  • 2
    each large red and yellow sweet peppers, grilled and peeled (see tips above)
  • 1
    bunch fresh basil
  • water or chicken stock (use a stock cube or powder)
  • fruity virgin olive oil
  • chicken stock powder
  • mustard powder
  • balsamic vinegar


Wipe lamb with a damp cloth and place, skin and fat side down, on a large work surface. Squeeze fresh lemon juice over. Mix garlic, rosemary, parsley and oil, season and spread mixture evenly over meat. Cut peppers into thick strips and place over paste. Top with basil leaves and roll up tightly, securing with string at 4-5 cm intervals. Quarter-fill a roasting pan with water or chicken stock, add lamb bones and cover with a roasting rack. Place rolled lamb on rack and brush liberally with olive oil, stock powder, mustard powder and pepper. Cover meat with foil, shiny side in, and roast at 160 ºC for 45 minutes. Remove foil and continue roasting for a further 30 to 40 minutes. Transfer to a heated platter and allow to rest for about 10 minutes before serving. To make gravy, add extra chicken stock to pan juices, if necessary, a dash of balsamic vinegar and milled pepper to taste. Cook over high heat, stirring, until thickened. Adjust seasoning and serve.

Read more on: roast  |  lamb

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