Roast stuffed lamb with parsnip and potatoes

This week's "Import Wine of the Week" just calls out for one of our favourite winter things, Roasted Lamb. Get into it any way you can especially with a glass or two of Altozano Tempranillo.

Ingredients - Serves 4 - Prep time 45min +

• 3 tbsp breadcrumbs
• 2 cloves garlic, chopped
• 3 tbsp parsley, chopped
• Olive oil
• 2 tbsp parmesan, finely grated
• 2 tbsp pine nuts
• 1.5-2kg leg of lamb, boned
• Salt and pepper
• 2 parsnips, peeled and chopped into large chunks
• 3 waxy potatoes, peeled and chopped
• 1 large red onion, peeled and cut into wedges
• 1 sprig rosemary
• Butter

Method

Preheat oven to 230C.

Whiz the breadcrumbs in a food processor with the garlic, parsley, parmesan and about 1 tablespoon of olive oil. Add the pine nuts and mix in by hand. Season the inside of the lamb with a little salt and freshly ground pepper and sprinkle over the crumb mix. Roll, tie securely and season with salt and pepper. Put in a baking tray with the vegetables and season with salt and freshly ground pepper. Drizzle with olive oil, put a few dots of butter on the vegetables and add the rosemary.

Hints and Tips

Roast for 20 minutes then reduce heat to 180C. Roast a further 20 minutes for every 500g then rest for 10-15 mins before serving.

Serve with a squeeze of lemon and a little Dijon mustard.