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Mini lamb roast with fetta and oregano stuffing
Yes, I know this says potatoes but you can substitute something else, everything else is carb friendly. From yesterday's Sydney Morning Herald Good Living Supplement.
2 tbsp olive oil
½ cup white breadcrumbs, torn by hand (substitute LSA)
1 garlic clove, crushed
1 tbsp freshly chopped oregano or ½ tsp dried oregano
Sea salt and freshly ground black pepper
1 tsp freshly grated lemon zest
¼ cup crumbled fetta cheese
400g mini Iamb leg or rump roast
400g potatoes, peeled, cut into large chunks
1/3 cup pitted black olives
2 tbsp freshly chopped flat-leaf parsley
Heat 1 tbsp of the olive oil in a large frying pan over a medium-high heat. Add the bread and garlic and cook, stirring occasionally, for 2-3 minutes or until bread is golden. Remove and set aside to cool. Once it is cool, add the oregano, lemon zest and fetta, season with salt and pepper. Mix well.
Preheat oven to 200c. Cut a pocket on one side of the Iamb, almost through to the other side. Stuff the pocket with the breadcrumb mixture and secure with a toothpick.
Place potatoes in a steamer and steam for 5 minutes or until slightly tender (they will not be completely cooked).
Place Iamb and potatoes in a baking tray r and drizzle with remaining oil; season with salt and pepper. Place in preheated oven and bake for 35 minutes (for Iamb to be medium), turning potatoes once during this time. Remove Iamb, cover loosely with foil and set aside to rest for 10 minutes. Add the olives to the baking tray with the potatoes and return to the oven for 10 minutes while the Iamb is resting.
To serve, slice the Iamb and sprinkle the potatoes and olives with parsley. Serve the lamb with the fresh mint sauce (right). Serves 2
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