Melt butter in a frying pan. Add onions and garlic, cook 5 minutes until soft. Add prosciutto, cook for a further 2 or 3 minutes.null
Put onion mix in a large bowl. Add rosemary, prunes, almonds, breadcrumbs, mint jelly, salt and pepper.
Cut the leg of lamb in half so one side will fit on top of the other like a sandwich. Spread stuffing on the bottom half. Place the other half on top. Tie tightly with string to keep it snug. Place in a baking dish. Pour wine over, add rosemary stalks and the garlic bulb.
Bake for 50 minutes to an hour until golden and cooked through.
Allow to sit for 10 minutes before carving.
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Preheat the oven to 200C. Oil an oven tray. Peel and slice the vegetables into even sizes. Put on the tray and add more oil tossing until all are covered. Season well and toss again. Bake for 15 minutes then turn and continue cooking for approximately 15 more minutes or until all are golden and crisp.
To make the sauce; put all the ingredients except the basil into a saucepan and bring to a boil then reduce the heat and simmer gently for approximately 1 1/2 hours, stirring occasionally and watching to make sure the sauce doesn’t become too thick.
Remove the cinnamon stick then process in a blender. Add the basil and pulse to combine. Taste for seasoning then pour into sterilised jars or bottles.
This delicious recipe and photos were created by Vivo.co.nz, we simply shared it. Check them out for more great ideas!