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Rolled lamb rib with cream cheese and herbs

Recipe from: 4/23/1998 12:00:00 AM
Ingredients 11
Servings 6


  • 2
    deboned lamb rib
  • salt
  • 5
  • 5
    mustard powder
  • 250
    cream cheese
  • 4
    cloves garlic, crushed
  • 50
    chopped red pepper
  • 50
    chopped fresh parsley
  • 10
    chopped fresh rosemary
  • 10
    chopped fresh thyme
  • extra oil


Trim any excess fat from the rib and place it on a wooden board, meat side facing up. Mix the salt, sugar and mustard powder and rub into the meat. Roll up the rib, cover and leave to rest for 1 hour in the fridge. Preheat the oven to 160 ºC and spray an oven pan with a rack with non-stick spray. Mix the cream cheese, garlic, red pepper and herbs. Unroll the rib and spread with the cream cheese mixture. Roll up again and secure with string. Brush the roll with extra oil and oven roast for 20-25 minutes (medium) or 25-30 minutes (well done) for each 500 g, plus an extra 20-25 minutes. Occasionally baste the roll with the meat juices. Remove the roll from the oven and leave for 10 minutes. Slice thinly and serve with oven-roast potatoes and vegetables in season. Serves about 6-8.

Read more on: roast  |  lamb

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