Lamb with Cranberry Almond Stuffing & Verde Sauce | SuperValue

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