Cranberry, mint and almond shoulder of lamb

1 bunch mint, leaves picked
1 cup dried cranberries
1 cup fresh homemade white breadcrumbs
1 egg, whisked
salt and pepper, to season
2x 1kg boned shoulders of lamb, fat trimmed
2 bunches baby carrots, trimmed
200g green beans, trimmed
1/4 cup olive oil
2 tbsp flaked almonds, toasted

1. Preheat oven to 200C. roughly chop 1/2 the mint and put in a medium bowl. Add cranberries, breadcrumbs and egg. Season with salt and pepper. Put lamb on a large chopping board, skin side down. Top with cranberry mixture, pressing down firmly. Roll up lamb to enclose filling and secure with kitchen twine.
2. Put lamb in a roasting pan. Season with salt and pepper. Roast for 1 1/4 hours for medium-rare or until cooked to your liking. Transfer to a serving platter. cover to keep warm.
3. Put carrots into a large deep frying pan and cover with water. Bring to the boil. Reduce heat to low and simmer for 8 mins or until tender. Add beans, cook for 1 min, drain.
4. heat oil in a small saucepan over a medium heat. When hot, add remaining mint leaves, 4 at a time, and cook for 30 seconds or until crisp. Transfer to prepared plate. Sprinkle toasted almonds and mint leaves over lamb. Serve with carrots and beans on the side.

Greek butterflied Leg of Lamb

butterflied Leg of Lamb
Greek yogurt
garlic
oregano
olive oil
lemon juice & finely grated rind
salt & pepper

The Marinade mix is reasonably flexible - usually I use around 400mls of yogurt, the rind & juice of a large lemon. A tablespoon or so of crushed garlic & about the same of oregano - a good quantity of olive oil to loosen it up and you are ready to marinade.

I normally cut the lamb down to try and get it to a even thickness - It's not required but it makes cooking easier.

Antony
--

Stephen Leacock - "I detest life-insurance agents: they always argue that I shall some day die, which is not so."