2kg leg of lamb, deboned and butterflied
200g DENNY exotic mushrooms
100g kalamata olives, pitted
30g fresh parsley
15g fresh origanum
75g pine nuts
2 cloves garlic, finely diced
1.5kgs large potatoes
1 tsp dried herbs
Salt & Pepper
Preheat oven to 200˚C.
Cut the potatoes in half and par boil them until just tender. Drain.
Slice the exotic mushrooms and fry in olive oil until golden brown and crispy.
Roughly chop the olives, parsley, origanum and pine nuts. Combine in a bowl along with the finely diced garlic and the cooked mushrooms. Season to taste.
Place the butterflied leg of lamb on a clean working surface. Cover with stuffing and then roll up into a log shape. Tie up with butcher’s string to keep the filling inside.
Place the par boiled potatoes in the bottom of a roasting tray, drizzle with olive oil and season well. Toss them to coat.
Place the stuffed lamb on top of the potatoes. Drizzle with olive oil and season with salt, pepper and dried herbs. Rub the seasoning all over the lamb.
Place in the preheated oven and roast for 60 - 90 minutes depending on how you like your lamb done.
Allow lamb to rest and then carve and serve with the potatoes and a side salad.