Roast Lamb with Mustard and Herb Stuffing Balls

Serves: 4
Prep: 20 minutes
Cooks In: 35 minutes

Roast Lamb with Mustard and Herb Stuffing Balls

This juicy and tender roast lamb is accompanied by thyme and honey roasted vegetables, rosemary and sage stuffing balls, and a tasty self-made jus.

The wonderful aromas of thyme, rosemary, and sage are bound to fill the room, leaving everyones mouth watering! Perfect for a Sunday Roast shared with family and friends.


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Roast Vegetables

  • carrots 3, peeled and quartered
  • parsnips 2, peeled and quartered
  • swede 1, cut into 1cm slices
  • orange kumara 1, chopped into 4cm chunks
  • olive oil 2 tablespoons
  • runny honey 1 tablespoon
  • thyme 2 tablespoons finely chopped

Lamb and Stuffing Balls

  • lamb topside roast 600g
  • panko breadcrumbs 3/4 cup
  • wholegrain mustard 1-2 tablespoons
  • rosemary (stripped from the stalk) 1-2 tablespoons chopped
  • sage 3 tablespoons chopped
  • salt 1/2 teaspoon
  • black pepper 1/2 teaspoon ground
  • nutmeg 1/2 teaspoon finely grated
  • runny honey 1 tablespoon
  • olive oil 2 tablespoons
  • water 2 tablespoons


  • red wine 1/2 cup
  • beef stock 1/2 cup
  • cornflour 1 tablespoon
  • water 2 tablespoons
  • rosemary 1 teaspoon
  • brown sugar 1 1/2 teaspoons
  • butter 1 tablespoon


Preheat oven to 200 degC/390 Fahrenheit. Line 2 large oven trays with baking paper.

  1. Toss vegetables with olive oil, honey and thyme in one of the prepared trays. Roast for 30–35 minutes, until golden and cooked through, turning over a couple of times.
  1. Heat a drizzle of oil in a large fry-pan on medium to high heat. Brown lamb, 2–3 minutes each side. Place lamb in centre of other tray. Mix together stuffing ingredients. Roll into balls and place around lamb.
  1. Roast lamb for 20–25 minutes, until lamb is cooked to medium-rare or to your liking. Remove lamb from oven, cover with tinfoil and rest for about 10 minutes.
  1. Reheat fry-pan the lamb was cooked in on medium heat. Pour in wine or stock and stir using a wooden spoon to release any pan brownings for about 30 seconds.
  1. Mix cornflour and water together. Add stock, cornflour mixture, rosemary, brown sugar and butter and simmer for 4–6 minutes, until thickened and glossy, stirring occasionally. Stir in any pan and resting juices from the lamb.
  1. Thinly slice lamb.


  • To serve, place some sliced lamb, stuffing balls and vegetables onto each plate. Drizzle over jus.
Nutritional Information Per Serving
42.9 g
20.8 g
Total Fat
28.3 g
32.8 g