4 tbsp olive oil
1 small onion, chopped finely
1 clove garlic, crushed
50 g button mushrooms, chopped finely
75 g risotto rice, cooked
12 stuffed olives, chopped finely
1 tsp chopped oregano
4 tbsp chopped parsley
1 shoulder of lamb, weighing 1 1/2-2kg, boned
2/3 cup (150 ml) 1/4 pt dry white wine
1 tsp paprika
2 tbsp tomato puree (paste)
1 each green, red and yellow pepper, cored and seeded
4 tbsp cornflour, blended with 2 tbsp spoons water
salt and freshly ground black pepper to taste
1 small onion, chopped finely
1 clove garlic, crushed
50 g button mushrooms, chopped finely
75 g risotto rice, cooked
12 stuffed olives, chopped finely
1 tsp chopped oregano
4 tbsp chopped parsley
1 shoulder of lamb, weighing 1 1/2-2kg, boned
2/3 cup (150 ml) 1/4 pt dry white wine
1 tsp paprika
2 tbsp tomato puree (paste)
1 each green, red and yellow pepper, cored and seeded
4 tbsp cornflour, blended with 2 tbsp spoons water
salt and freshly ground black pepper to taste
method
1. Place the oil, onion and garlic in small bowl, cover and cook on HIGH for 2 minutes. Add the mushrooms and cook for 1 minute. Stir in the rice, olives, herbs, and salt and pepper.
2. Place the lamb skin side down on a board and season well. Spread the rice mixture over the meat, roll up and tie securely with string. Weigh the joint and calculate the cooking time, allowing 12 minutes per 500 g on MEDIUM.
3. Place the lamb in a roasting bag in a dish and cook on MEDIUM for half of the calculated cooking time. Remove from the bag and place in the dish.
4. Mix the wine, paprika and tomato puree together, then pour over the lamb.
5. Cut the peppers into strips or chunks, then place round the lamb. Cover and cook on MEDIUM for the remaining cooking time.
6. Pour off the juices into a jug. Cover the lamb and peppers and leave to stand for 25 minutes.
7. Skim off the fat from the juices, add the blended cornflour and cook on HIGH for 3 minutes. Stir in the peppers and season with salt and pepper if necessary.
8. Serve the lamb carved in slices with the sauce served separately
2. Place the lamb skin side down on a board and season well. Spread the rice mixture over the meat, roll up and tie securely with string. Weigh the joint and calculate the cooking time, allowing 12 minutes per 500 g on MEDIUM.
3. Place the lamb in a roasting bag in a dish and cook on MEDIUM for half of the calculated cooking time. Remove from the bag and place in the dish.
4. Mix the wine, paprika and tomato puree together, then pour over the lamb.
5. Cut the peppers into strips or chunks, then place round the lamb. Cover and cook on MEDIUM for the remaining cooking time.
6. Pour off the juices into a jug. Cover the lamb and peppers and leave to stand for 25 minutes.
7. Skim off the fat from the juices, add the blended cornflour and cook on HIGH for 3 minutes. Stir in the peppers and season with salt and pepper if necessary.
8. Serve the lamb carved in slices with the sauce served separately
serving amount
serves 6 - 8
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