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Recipe

Roast Lamb with Mustard and Herb Stuffing Balls

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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.
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Prep Time 20 minutes
Cook Time 35 minutes
Course Lunch, Main
Servings 4
Calories 571 kcal

Ingredients
  

Roast Vegetables

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

Lamb and Stuffing Balls

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

Jus

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

Instructions
 

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

Notes

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.