Basil Cayenne Stuffed Lamb

Ingredients

• 2.5 kg lamb shoulder, deboned and butterflied
• 2 tbsp coarse salt
• 4 Tbsp Dijon mustard
• 1 Tbsp garlic, crushed
• 2 Tbsp canola oil
• 2 Tbsp rosemary, chopped
• 100g prosciutto

• 2 tbsp BLACK MAMBA Basil Cayenne Pesto
• 2 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, crushed
• 250g porcini mushrooms, sliced
• 300g baby spinach, rinsed

Instructions

1. Preheat the oven to 160°C and grease a roasting pan with oil. Place the meat on a flat surface and rub with coarse salt.
2. Mix the mustard, garlic, rosemary and oil and spread liberally on the inside of the meat. Place the prosciutto on top.
3. To make the stuffing, heat the oil in a pan and sauté the onion for 4 minutes until soft and slightly golden. Add the garlic and mushrooms and cook for 3 minutes. Add the spinach and cook for 2 minutes, or until slightly wilted. Add the BLACK MAMBA Basil Cayenne Pesto and combine. 
4. Remove from the heat and allow the mixture to cool slightly. Spread on top of the prosciutto, Roll up tightly and tie with string.
5. Place in the prepared pan and roast for 2 hours, until cooked but slightly pink inside.