Name: Pistachio, pancetta and fig-stuffed lamb
Cook time: 180 min
Total time: 180 min
Yield: 6
Ingredients: 2 slice (30g) pancetta; 2 (30g) dried figs; 1/3 cup (45g) roasted unsalted shelled pistachios; 1/3 cup (25g) japanese breadcrumbs; 2 tablespoon olive oil; 1.5 kilogram boneless lamb forequarter; 1 large_piece (350g) red capsicum (bell pepper); 1 large_piece (220g) tomato; 1 medium_piece lemon (140g); 400 gram canned crushed tomatoes; 1/4 cup fresh oregano leaves, loosely packed; 1 tablespoon olive oil, extra; 1 teaspoon dried oregano; 250 gram haloumi cheese; 1 cup (280g) greek-style yogurt; 1/2 cup fresh mint, finely chopped

Ingredients

2 slice (30g) pancetta

2 (30g) dried figs

1/3 cup (45g) roasted unsalted shelled pistachios

1/3 cup (25g) japanese breadcrumbs

2 tablespoon olive oil

1.5 kilogram boneless lamb forequarter

1 large_piece (350g) red capsicum (bell pepper)

1 large_piece (220g) tomato

1 medium_piece lemon (140g)

400 gram canned crushed tomatoes

1/4 cup fresh oregano leaves, loosely packed

1 tablespoon olive oil, extra

1 teaspoon dried oregano

250 gram haloumi cheese

1 cup (280g) greek-style yogurt

1/2 cup fresh mint, finely chopped

Method

1.Preheat oven to 180°C (160°C fan forced).

2.Chop pancetta, figs and nuts finely, combine with breadcrumbs and oil in small bowl, season.

3.Open lamb out on board, skin-side down. Top with pancetta mixture. Roll lamb to enclose filling, tie with kitchen string at 2cm (¾-inch) intervals to secure.

4.Quarter capsicum, discard seeds and membranes. Chop capsicum, tomato and half the lemon coarsely, combine with undrained canned tomatoes and fresh oregano in large casserole dish, season.

5.Add lamb to dish, rub with extra oil, sprinkle with dried oregano. Slice cheese thickly, place around lamb. Cook, covered, in oven, 1¾ hours. Uncover, cook about 30 minutes or until lamb is cooked as desired.

6.Meanwhile, juice remaining lemon, combine juice with yogurt and mint in small bowl.

7.Serve sliced lamb with capsicum sauce, cheese and mint yogurt.

Japanese breadcrumbs are also known as panko breadcrumbs. They are found with packaged breadcrumbs in most supermarkets.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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