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50 g (⅔ cup) stale breadcrumbs
60 ml (¼ cup) milk
100 g black olives, pitted, roughly chopped
1 white onion, roughly chopped
2 sprigs oregano, leaves picked, chopped
⅔ cup each mint and flat-leaf parsley leaves
2 garlic cloves, roughly chopped
125 g provolone cheese, grated
1 egg
2 x 1 kg lamb breasts, deboned (see Note), skin on
2 x 800 g lamb necks, deboned*
2 tbs extra virgin olive oil
500 ml (2 cups) dry white wine
basil leaves, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Soften breadcrumbs in milk for 15 minutes, then process in a food processor with olives, onion, herbs, garlic and 1 tsp salt until finely chopped. Add cheese and egg, and process until combined. Season with pepper.

Place the lamb breasts, skin-side down, on a work surface. Season with salt and pepper. Open up the lamb necks and place down the centre of each lamb breast. Season.

Preheat oven to 180C. Place stuffing along centre of each lamb neck, then fold in sides of lamb breasts and roll up to form 2 rolls. Tie with kitchen string to secure, then rub skin with ½ tsp salt and ¼ tsp pepper.

Heat oil in a large frying pan over medium heat and brown lamb, turning occasionally, for 8 minutes. Place in a roasting pan and pour wine and 250 ml water around lamb. Roast for
1 hour, then reduce heat to 150C and roast for a further hour or until lamb is very tender, adding more water to the pan if necessary to prevent the pan juices from burning.

Transfer rolled lamb to a platter and cover loosely with foil. Rest for 15 minutes. Strain pan juices and drizzle over lamb to serve.


Ask your butcher to debone both the lamb breasts and necks for you.

As seen in Feast Magazine, Issue 16, pg70.
Photography by John Laurie & Brett Stevens