Special Consideration

Entertaining recipes

Season

December

Key Ingredient

Cuisine Category

Modern Australian recipes

Food Category

Meat recipes

Roast lamb with pine nuts and basil recipe

Created by Allan Campion and Michele Curtis

Add a comment

Enlarge text

Rate this recipe

Cuisine: Modern Australian

Spring is the season to eat lamb. Ask you butcher to tunnel bone a leg of lamb for you, this removes the bones, leaving a long cavity for the stuffing.

Ingredients

6 slices bacon
100g pine nuts
1 cup basil leaves
Salt and freshly ground black pepper
50g grated parmigiano reggiano
1 boned lamb leg

View conversion table

Preparation

Preheat oven to 180C. In the food processor, pulse bacon until coarsely chopped, add pine nuts, basil, salt and pepper. Pulse again, leaving it as chunky as possible. Then add parmigiano reggiano, mix to incorporate and then stuff into the boned lamb leg. Cook in preheated oven for 1–1 1/2 hours. Remove from the oven; rest for 20 minutes in a warm place before carving.

If you enjoyed this Roast lamb with pine nuts and basil recipe then browse more Modern Australian recipes, meat recipes, entertaining recipes and our most popular hainanese chicken rice recipe.

Modern Australian Restaurants

Displaying 10 of 594 Modern Australian Restaurants.

	Restaurant	Book Online	Suburb
1.	Valentino's		Northbridge
2.	Smithfield Tavern		Smithfield
3.	Benny's Bar & Cafe		Fremantle
4.	Arch Rival		Palmerston
5.	Stirling Hotel		Stirling
6.	Mahogany Inn		Mahogany Creek
7.	Morning Star Estate		Mt Eliza
8.	Anise		City
9.	Artespresso		Kingston
10.	The Boat House by the Lake		Barton

View all Modern Australian restaurants | Start a new search

Comment on this recipe

PLEASE NOTE: All submitted comments become the property of SBS. We reserve the right to edit and/or amend submitted comments. HTML tags other than paragraph, line break, bold or italics will be removed from your comment.

Your Cookbook

Featured Food & Recipes

POPULAR
NEWLY ADDED
TOP RATED

Hot Tips

How to judge the heat of a chilli

Generally the smaller the chilli the hotter the heat. By removing seeds and flesh this you will decrease the heat of the chilli. Wash your hands thoroughly after coming in contact with chilli, as the capsicin (the oil within the chilli) burns when it comes in contact with your eyes or sensitive skin.

Glossary

Pea Eggplants

Small Asian eggplants about the size of a pea and light green in colour. They are used in Thai cooking and have a sharp, slightly bitter flavour.