Feta, basil and vegetable lamb roasts

ingredients

• • 1/2 cup drained char-grilled vegetables, coarsely chopped
  • 50 gram feta, crumbled
  • 2 tablespoon fresh basil, coarsely chopped
  • 4 lamb mini roasts
  • 1 kilogram orange kumara, cut into wedges

method

• • 1

    Preheat oven to 220°C.

  • 2

    Combine char-grilled vegetables, feta and basil in a small bowl.

  • 3

    Make a horizontal cut in each lamb roast to make a large pocket, without cutting all the way through. Push vegetable mixture into pockets. Tie lamb at 3cm intervals with kitchen string. Place lamb on a large oiled oven tray. Add kumara to tray and spray with oil. Season.

  • 4

    Roast lamb and kumara, uncovered, for 35 minutes. Cover lamb and stand for 10 minutes. Remove kitchen string, then slice thickly.

notes

• Serve with a rocket and mixed cherry tomato salad.