Rolled Lamb with Stuffing & Potatoes
Serves: 6
Ingredients
- 1 cup dried bread crumbs
- ¼ cup parsley, chopped
- 100g pine nuts
- ¼ cup (60ml) water
- 1 x 40g sachet McCORMICK Slow Cookers Garlic & Herb Lamb Shanks
- 2kg (approx) lamb rolled shoulder, untied and open
- 12 small or 8 medium chat potatoes
- Combine breadcrumbs, parsley, pine nuts, water and McCORMICK Slow Cookers recipe base in a large bowl.
- Mix well and press the stuffing mixture onto the inside of the lamb.
- Roll the lamb and whilst keeping it tight, place the string under one side and tie.
- Wrap the string around the lamb until the roll is held together and secure.
- Brown lamb and pour off any excess fat.
- Place potatoes into the slow cooker insert pot with the lamb on top. Cover and cook for 4-6 hours on HIGH. (Keep covered during cooking. Cooking times may vary between slow cooker models)
Serving suggestion:
Let lamb rest for 15 minutes before slicing and serving with potatoes.
