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Feta and Pine Nut Rolled Lamb Recipe

Serve up a stunning Spring roast with our feta and pine nut rolled lamb recipe. Prepare and cook in just over an hour this dish is perfect for the whole family.
  • Cook

    mins
  • Difficulty

  • Preparation time

    mins
  • serves

    people

  • ½ cup feta cheese, crumbled
  • 2 cloves garlic, crushed
  • 2 tablespoons rosemary, chopped
  • 1 cup fresh breadcrumbs
  • ¼ cup pine nuts, toasted
  • 1.5 kg boneless lamb shoulder, trimmed
  • 1 packet Continental Cook In Bag Classic Roast Lamb with Vegetables
  • 6 medium potatoes, peeled and chopped
  • 600 g pumpkin, peeled and chopped

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

1533kcal

Energy (kJ)

6411kJ

Protein (g)

80.9g

Carbohydrate incl. fibre (g)

93.0g

Carbohydrate excl. fibre (g)

84.4g

Sugar (g)

11.7g

Fibre (g)

8.6g

Fat (g)

94.7g

Saturated fat (g)

36.2g

Unsaturated fat (g)

11.5g

Monounsaturated fat (g)

4.8g

Polyunsaturated fat (g)

6.6g

Trans fat (g)

0.0g

Cholesterol (mg)

252mg

Sodium (mg)

1346mg

Salt (g)

3.36g

Vitamin A (IU)

9122IU

Vitamin C (mg)

57.5mg

Calcium (mg)

377mg

Iron (mg)

6.14mg

Total

6132kcal

25643kJ

323.4g

372.1g

337.5g

47.0g

34.6g

378.8g

144.9g

45.9g

19.1g

26.5g

0.1g

1008mg

5385mg

13.45g

36486IU

230.0mg

1507mg

24.54mg


  • 1 Preheat oven to 180˚C. Combine feta, garlic, rosemary, breadcrumbs and pine nuts, mix well.
  • 2 Lay the lamb shoulder flat and place stuffing all along the inside, roll up and tie up with string. Place lamb and vegetables in roasting bag, add Recipe Base and close bag using tie provided.
  • 3 Place on an oven tray, pierce bag 4-5 times and cook for 1 hour or until cooked. Remove from oven and rest in bag for 15 minutes before serving