Stuffing

Cranberry lamb

Preheat oven to 185°C.
Open out butterflied lamb on a chopping board, skin-side down. Trim sinew, being careful not to cut any holes in the meat. Season with salt and pepper.
Spread stuffing mixture over lamb, leaving a 2cm border. Tightly roll lamb and tie with kitchen twine at 2cm intervals. Place in a casserole dish and season generously with first measure of Italian seasoning.
Melt butter in a saucepan over medium heat. Add onion and garlic and cook, stirring regularly, until onion is soft and translucent. Add second measure of Italian seasoning, celery and tomato paste and cook for a further 2 minutes. Stir in cranberry juice, stock concentrate, hot water, honey, pepper and cranberries.
Pour sauce into casserole dish around the base of the lamb. Place casserole dish, uncovered, in oven and cook for around 1 hour, until internal temperature of lamb reaches the desired level: 65–68°C for medium, 75°C for well done.
Remove lamb from casserole dish and place on a large chopping board. Cover with tinfoil and set aside to rest for 20 minutes.
Transfer juices and vegetables from casserole dish to a saucepan over medium heat. Combine cornflour and cold water and pour into pan, mixing thoroughly to thicken sauce. Gently bring back to a simmer then season to taste with salt and pepper.
Remove kitchen string from lamb, slice and place in a serving dish. Pour in sauce, garnish with fresh rosemary sprigs, and serve.