Antipasto filled lamb
Picture: Iain Gillespie

Serves 8-10

4 garlic cloves

2 tbsp oregano leaves, chopped

1 tbsp lemon rind

1 tbsp olive oil

2kg leg of lamb, boned

salt and freshly ground black pepper

100g parmesan, cut into thin slices

100g semi sun-dried tomato

6 spring onions

400g tin artichoke hearts

Preheat the oven to 220C. Mince the garlic and mix with the oregano, lemon rind and olive oil. Place the lamb fat-side down on the bench and rub the garlic mixture into the flesh of the lamb. Season with salt and freshly ground pepper. Top with the parmesan and then tomatoes. Lay the spring onions at intervals down the lamb and place the drained artichokes down the centre, before rolling into a cylinder and tying with string to secure the filling and to keep the meat an even shape. Rub the surface of the meat with a little olive oil and season with salt and pepper. Place in a roasting tray for 15 minutes; reduce the heat to 180C and cook for 30-45 minutes. Cover and rest in a warm place for 15 minutes. Serve with a salsa verde (see recipe below).

The West Australian

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