Roast Lamb with Fruitcake Stuffing
Roast Lamb with Fruitcake Stuffing



  • 250g fruitcake, icing removed, crumbled
  • 125g cooked brown rice
  • 1 tbsp chopped rosemary leaves
  • 2 crushed garlic cloves
  • 375ml unsweetened almond milk
  • 1.5kg baby potatoes, halved
  • 60ml olive oil
  • 1.5kg rolled lamb shoulder, bone removed
  • Preheat the oven to 240C. Mix the rice, fruitcake, rosemary, garlic and about 60ml of milk in a bowl with some seasoning. Place the potato, a couple of rosemary sprigs, 2 tbsp of olive oil and the rest of the almond milk in a baking dish with some seasoning.
  • Open the lamb shoulder out and lay - cut-side down - on a board. Spread the cake stuffing mixture all over the meat, then roll up to enclose the filling and tie to secure. Transfer to another baking dish, drizzle with the remaining oil and season well.
  • Roast the potato and lamb for 20 mins, then reduce the heat to 200C and roast for 35 mins more (for medium). Remove from the oven and rest for 15 mins (continue cooking the potatoes for this time) then slice the lamb and serve with the potatoes and your choice of greens.
75 mins
6 serving

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