Lamb Jumbucks
- 1 kg lean boneless loin of lamb
- 500g lean minced lamb
- 50g 4669 HONEY ROSEMARY GLAZE 2 Kg
- 50g 4707 SOUVLAKI RED FLAVOUR D/F 2 Kg
- 20g sun-dried tomato on top of mince
- 20g Green Capsicum
- 10g olive oil
- 1 sprig rosemary
- 3486 TWINE - POLY RED/WHITE
- Lay loin out flat and place mince on top length ways
- add 2/3 of paste mixture to minced lamb and mix through
- Add HONEY ROSEMARY GLAZE and SOUVLAKI RED FLAVOUR D/F together with olive oil and mix to a paste
- Place sun-dried tomato
- Place diced green capsicum on top of tomato
- Roll flap of loin over, place sprig of rosemary on top and tie together
- Coat with remaining paste mix for extra flavour and eye appeal
- To cook bake in oven or fry pan at 175 degrees for 20 minutes turning occasionally.
