Summer Leg of Lamb & Roasted Stuffed Tomatoes with Butter Beans | RNZ Recipes
Recipe by as heard on Nine To Noon, Monday 17 December 2018
Keywords
- Radio New Zealand
- RNZ
- Public Radio
- News
- Current Affairs
- Audio
- Podcasts
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Ingredients
- 3–4 sprigs of thyme
- 2–3 sprigs of rosemary
- 1.5kg leg of lamb, boned but with shank intact, at room temperature
- sea salt
- black pepper
- 2 tablespoons olive oil
- 8 medium-sized ripe but still firm tomatoes
- 1 onion, peeled and finely chopped
- 1 clove garlic, peeled and finely chopped
- 70g fresh breadcrumbs (about 11⁄4 cups)
- a handful of flat-leaf parsley leaves, finely chopped
- 1 red capsicum, roasted, skinned, flesh cut into small pieces
- 80g soft goat’s cheese
- 2 tablespoons plain flour
- a splash of red or white wine
- 500ml beef or lamb stock or vegetable cooking water
- 800g butter beans, steamed
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