Lamb mini roast stuffed with couscous and sundried tomatoes

Serves

Prep Time

Cook Time

Ingredients

4 x 250g Mini lamb rumps

½ cup Water

125g Couscous

1 tbsp Butter

2 tbsp Chopped sundried tomatoes

1 tsp Oregano leaves

1 tsp Mint jelly

1.5 cups Vegetable stock

Butcher string

Preheat the oven to 200°C. To make the stuffing bring the water to boil, stir in the couscous and stand for 2 mins. Add the butter and simmer 2 minutes, stirring regularly. Remove from the heat and add the sundried tomatoes and oregano. Cut a pocket in each roast and fill pockets with the stuffing. Tie with string.
Place the lamb on a rack in a roasting dish. Roast for 22-25 mins or until desired level of doneness.
When cooked, remove the lamb from the roasting dish and rest covered for 10 mins. Heat the mint jelly in the roasting dish until melted. Pour in the stock. Bring to the boil and reduce by 1/3. Strain if necessary.
Serve the lamb sliced with mint sauce, potatoes and steamed vegetables.