Name: Roman-style roast lamb
Prep time: 10 min
Cook time: 90 min
Total time: 100 min
Yield: 6
Ingredients: 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

Roman-style roast lamb

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Serves 6

Prep

10M

Cook

1H 30M

Total

1H 40M

Ingredients

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

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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Ingredients

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