Deboned stuffed lamb served with baby potato salad
Preheat oven to 180 degrees
Mix the marinade with water and pour over lamb. Let it marinade for an hour or overnight.
Mix the stuffing ingredients together in a bowl.
Remove lamb from marinade and place on a flat clean work surface, reserve marinade for later use.
Spread the stuffing into the lamb and roll into a sausages.
Tie the lamb to secure with a string.
Place the lamb in a roasting dish with the marinade and roast in the oven for 1 hour.
Remove lamb from pan and set aside to rest.
In the same pan make the gravy with the lamb juices.
Serve with potato salad and a green salad.
Boil potatoes in salted water for 10 minutes or until soft.
Drain and cool, cut them in half.
Mix together sour cream, mayonnaise, salt, pepper and parsley.
Add the gherkins to the potatoes.
Pour in the dressing and toss to combine.
- Leg of lamb, deboned
- 1 packet Royco Garlic Steak Marinade
- Stuffing (cooked rice, fresh thyme, fried onions, rainbow peppers, 2 Tbsp Royco Brown Onion Soup)
- 500g baby Potatoes
- 3 Gherkins, chopped
- Parsley, chopped
- 2 Spring onions, chopped
- 1/3 Cup Sour Cream
- 1/3 cup Mayonnaise
- Salt and pepper