Roast Lamb with Stuffing

Roast Lamb with Stuffing

Health Rating
Prep Cook Ready in Servings
10 min 1 h 1 h 10 min 6
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Ingredients


100 gm Bacon (finely chopped)
1/2 cup Basil, fresh (coarsely chopped)
1/4 tsp Black pepper (to taste)
1 cup Bread crumbs, plain
2 tbsp Extra virgin olive oil (for roasting)
3 clove(s) Garlic (finely chopped)
1 1/2 kg Lamb, leg, lean
1 tbsp Parsley, Italian, fresh (finely chopped)
2 tbsp Pine nuts, dried (toasted)
1/2 cup Ricotta cheese (skimmed milk)
1/4 tsp Sea salt (to taste)

Instructions


Preheat the oven to 200C (400F).

For the stuffing, put the bacon in a non-stick frying pan and fry over medium heat until golden. Drain on paper towel and cool. Put the bacon and remaining ingredients in a bowl, season with salt and pepper and mix until well combined.

Remove the string from the lamb, unroll and lay it flat on a board, fat-side down. Press the stuffing along the centre of the meat. Roll the lamb up to enclose the stuffing and tie the roll with kitchen string at 4cm (1 1/2 inch) intervals.

Put the lamb in a large roasting tin, rub with oil and season with salt and pepper. Roast for 1 hours for medium, or until cooked to your liking. Cover the lamb with foil and leave it to stand for 15 minutes before carving.

Nutrition Facts

Per Portion

Calories 520  
Calories from fat 208  
Calories from saturated fat 66  
Total Fat 23.1  g
Saturated Fat 7.4  g
Trans Fat 0.2  g
Polyunsaturated Fat 3.4  g
Monounsaturated Fat 11.0  g
Cholesterol 198  mg
Sodium 577  mg
Potassium 1030  mg
Total Carbohydrate 16.1  g
Dietary Fiber 1.3  g
Sugars 1.3  g
Protein 62  g

Dietary servings

Per Portion


Grain 0.5
Meat 3.0

Energy sources


Pygal 12% 413.252193961 113.79437152 40% 458.566150677 234.082252594 48% 292.483369953 188.604535576 12% 40% 48% Carbohydrates Fat Protein
Recipe from: Courtyard Kitchen
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