How to make it

  • Preheat oven to 180°C.
  • 1 Heat a glug of oil in a saucepan. Add onion and garlic and cook until soft.
  • 2 Add rice, wine and stock and allow to simmer for 5-10 minutes or until liquid has been absorbed (rice will still be a bit crunchy).
  • 3 Remove from heat and toss through herbs and nuts and season well.
  • 4 Flatten out lamb on a board.
  • 5 Cut a few deep slits into the thickest part of meat (don’t cut all the way through).
  • 6 Spread stuffing down the centre of lamb. Fold over to enclose stuffing and secure with kitchen string.
  • 7 Place lamb on a roasting tray.
  • 8 Rub all over with olive oil.
  • 9 Season with salt, pepper, rosemary and oreganum.
  • 10 Pour stock and lemon juice around meat.
  • 11 Cover with foil and bake for 3-3½ hours or until lamb is tender and almost falling off the bone.
  • 12 Remove foil and roast for a further 20-30 minutes until well browned.
  • Allow meat to rest before carving and serving with your favorite veggies.

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