Italian Stuffed Lamb

this was our Sunday roast...and the bones made a fine stock

say hello to our Sunday roast (the bones made a fine stock)

I like to mix it up with our Sunday roast. It’s really the only time in the week when I can stop, take a breath and actually take my time over the cooking process.

As much as I love to cook, that passion is all too easily overridden by life and it’s relentless demands. Weeknight dinners are a get-it-from-the-fridge-to-our-bellies-NOW type of affair.

trimming the extra fat helps it cook more evenly...but it does make you feel like a butcher (and not in a good way)

trimming the extra fat helps it cook more evenly…but it does make you feel like a butcher (and not in a good way)

Sunday dinner is a more thoughtful process.

just about to commence stuffing

just about to commence stuffing

Or at least that was the plan.

Instead, I threw this together while yelling at Dog*, constantly checking that the faulty dryer wasn’t tearing holes in our clothing, talking on the phone to my mother and cleaning the fridge.

one more pic for good measure

one more pic for good measure

Rest assured though, once it was out of the oven and onto our plates I did stop, take a breath and savour the moment.

Then I jammed it into my hungry face.

*In my defence, he totally deserved it.

Italian Stuffed Lamb (serves 4)

*adapted from Jamie Oliver

  • 8-bone rack of lamb,
  • 1 1/4 cup feta cheese, crumbled
  • 8 sun-dried tomatoes, diced
  • 3 sprigs fresh rosemary
  • 3 cloves garlic
  • 1 small bunch fresh parsley, finely chopped
  • 2 tbsps extra virgin olive oil
  1. Trim any excess fat off the lamb. Finely chop the rosemary and garlic, mix with the olive oil and rub into the lamb. Transfer to the fridge and chill for an hour.
  2. Slice the rack horizontally, at the thickest part just above the bones, to create a ‘flap’ in the meat.
  3. Stir together the parsley, tomatoes and feta. Stuff this mixture into the crevice you’ve made in the lamb.
  4. Take the lamb from the fridge and bring to room temp. Bake at 375 for 30-40 minutes, depending on how well done you like your meat.

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9 thoughts on “Italian Stuffed Lamb

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