Ingredients
- ⅓ cup (80ml) Cobram Estate Classic Flavour Extra Virgin Olive Oil
- 1 medium onion (150g), chopped finely
- 3 cloves garlic, crushed
- 250g good-quality pork sausages
- 2 teaspoons finely grated lemon rind
- 1 cup (70g) fresh breadcrumbs
- ¼ cup finely chopped mint
- ¼ cup finely chopped flat-leaf parsley
- 1.6kg easy carve leg of lamb (see tips)
Mint Sauce
- ⅓ cup (80ml) Cobram Estate Light Flavour Extra Virgin Olive Oil
- 1 cup finely chopped mint
- 2 teaspoons brown sugar
- 2 tablespoons white wine vinegar
Method
- Preheat oven to 180°C. Grease and line a baking dish with foil.
- Heat 2 tablespoons of the extra virgin olive oil in a large frying pan over medium heat. Cook onion and garlic, stirring occasionally, for 8 minutes or until onion is soft. Transfer to a large bowl. Squeeze sausage meat out of skins. Add sausage meat, rind, breadcrumbs and herbs to onion in bowl; mix well. Wipe pan clean and reserve.
- Spread lamb out skin-side down. Make small cuts through thickest parts, without cutting all the way through, to get an even thickness in the meat. Spread stuffing over meat leaving a 2cm border; roll meat up from one end. Tie lamb at 2cm intervals with kitchen string.
- Heat remaining extra virgin olive oil in the reserved frying pan over high heat. Cook lamb for 2 minutes on each side or until browned. Transfer to prepared tray.
- Roast lamb for 1 hour 20 minutes or until cooked as desired. Rest, covered loosely, for 10 minutes.
- Meanwhile, to make the mint sauce, combine extra virgin olive oil with remaining ingredients in a medium bowl. Stir in ¼ cup (60ml) water; season to taste.
- Slice lamb; serve drizzled with any pan juices, accompanied with mint sauce.
Tips Easy carve lamb is a deboned leg of lamb with the shank end still attached.
Mint sauce can be stored in a jar and refrigerated for up to 2 days.
Recipe by The Australian Women’s Weekly.
Photography Luisa Brimble Styling Sophia Young
