Tomato-stuffed mini lamb roasts with roast garlic
Serves 4
¹/³ cup store-bought, sun-dried tomato pesto
¹/³ cup ground almonds
2 tbsp chopped fresh oregano
Salt and freshly ground black pepper
2 x 350g mini lamb roasts, at room temperature
2 heads garlic, cut in half
1. Heat oven to 200°C. To make the stuffing, place pesto, almonds and oregano in a bowl. Season with salt and pepper to taste and mix to combine.
2. Trim any fat or sinew from the lamb. Season on both sides with salt and pepper and lay out flat on a board, skin-side down. Spread stuffing over the lamb pieces and roll them up to contain filling. Tie pieces with string to secure them into two parcels.
3. Heat an ovenproof pan, add 2 table- spoons oil and sear lamb parcels for 5 minutes, turning to brown all over. Add garlic to the pan and place in the oven to roast for 25 minutes for medium-rare, or longer depending on your liking towards pink meat.
4. Remove to rest for 10 minutes before slicing the lamb and serving with the juices from the pan.
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