Serves 2


  • 1/2 cup (75g) semi dried tomato (diced)
  • 100g fetta cheese
  • 40g baby spinach leaves (chopped)
  • 2 mini lamb roast (rump) 700g


To make stuffing:

  1. add tomatoes, fetta and spinach into a bowl and combine

For the lamb:

  1. Make a horizontal cut 3/4 way into the lamb, making a pocket for your stuffing.
  2. Press stuffing in and securely close with two toothpicks or tie with cooking rope
  3. Set oven to 200 degrees
  4. Heat a dash of oil on high heat in oven baking dish on stove
  5. Add lamb and turn gently until brown all over (approx. 3 min total)
  6. Transfer baking dish with lamb to preheated oven uncovered for 20 minutes or cook to your liking
  7. Remove from oven, cover with foil and let it stand for 5 minutes before serving
  8. Tastes great with a salad or, mashed sweet potato and broccoli