Nut and Feta Stuffed Lamb with Spring Potato Salad and Broccoli Pesto | MiNDFOOD

Ingredients

• ¾ cup fresh breadcrumbs
• 2 garlic cloves, crushed
• ⅓ cup almonds, chopped
• ⅓ cup pistachios, chopped
• 100g feta, crumbled
• 2 tbsp chopped rosemary
• 2 tbsp extra virgin olive oil, plus extra to drizzle
• 2kg boned leg of lamb
• 1kg baby potatoes
• 1 bunch asparagus, trimmed and halved lengthways
• 1 cup peas
• 125g broccoli, cut into florets and blanched
• ½ cup basil leaves
• 1 garlic clove, peeled
• 1 lemon, juice only
• ½ tsp dried chilli flakes
• ¼ cup finely grated pecorino
• ½ cup extra virgin olive oil