- 2 cups small dried bread cubes or plain croutons
- 1/2 cup shredded mozzarella cheese
- 2 teaspoons finely chopped mint leaves
- 1/2 cup Heinz® Chili Sauce
- 1 (3 pound) boneless, butterflied leg of lamb, trimmed
- 3/4 teaspoon salt
- 3/4 teaspoon pepper
- Preheat oven to 325 degrees F (160 degrees C). Toss bread cubes with cheese, mint and chili sauce until well combined.
- Lay meat fat side down and sprinkle all over with salt and pepper. Spread evenly with bread mixture, leaving a 1-in (2.5-cm) border at one end. Starting at the narrow end, roll up meat jellyroll style.
- Tie rolled roast together with kitchen string. Transfer to a rack set in a roasting pan and roast, basting occasionally, for 1 1/2 hours or until a meat thermometer inserted in centre of meat registers 140 degrees F (60 degrees C) for rare or 160 degrees F (70 degrees C) for medium doneness. Rest roast for 10 minutes. Slice thickly. Makes 8 servings.
05/23/2018
recipepes.com
Mozzarella-Stuffed Leg of Lamb, recipe
PT15M
PT1H
5
455 calories
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