Lamb with Cranberry Almond Stuffing & Verde Sauce
Try your hand at this breathtaking roast lamb recipe. The sweet flavour of the cranberry almond stuffing complimented by the raw zing of the Verde sauce truly is a match made in heaven!
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Cooking tools:
- Food processor
- Instant-read thermometer
- Butcher's twine
- Roasting pan
- Oven
- Mixing bowl
- Chef's knife
- Cutting board
- Serving platter
- Aluminum foil
- Spatula
Ingredients
- ¼ cup fresh breadcrumbs
- 2 Tbsp each: finely chopped rosemary, parsley
- Finely grated rind 1 orange
- ¼ cup each: dried cranberries, grated parmesan, slivered almond
- 1 egg white, lightly beaten
- 1.2 kg butterflied lamb leg
- Salt & pepper to taste
- 3 Tbsp finely chopped mixed herbs
- ½ cup finely chopped mint
- ¾ cup chopped coriander
- ¼ tsp each: ground ginger, cumin
- Finely grated rind & juice 1 lime
- ¼ cup olive oil
- 1 Tbsp honey
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