Recipe

Roman-style roast lamb

Mar 29, 2014 1:00pm
  • 10 mins preparation
  • 1 hr 30 mins cooking
  • Serves 6
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Ingredients

Roman-style roast lamb
  • 2 kilogram lamb shoulder, boned, shanks reserved
  • 2 tomatoes, diced
  • 1 small onion, finely chopped
  • 1 cup chopped parsley
  • 1 tablespoon chopped sage
  • 2 teaspoon chopped rosemary
  • 2 clove garlic, crushed
  • freshly ground pepper
  • 1 cup (250ml) dry white wine
  • 1 cup (250ml) chicken stock or water
  • 1 cup (70g) fresh breadcrumbs
  • 1/4 cup (20g) grated parmesan
  • 1 tablespoon olive oil

Method

Roman-style roast lamb
  • 1
    Preheat oven to 180°C. Combine lamb and shanks, diced tomato, onion, chopped herbs and garlic in a large, deep roasting pan. Season well with freshly ground pepper.
  • 2
    Add wine and stock or water. Press combined breadcrumbs and parmesan over lamb and drizzle with olive oil. Bake for 1 hour 30 minutes, until lamb is tender and breadcrumbs and cheese form a golden crust.

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