Lamb Shoulder With Stuffing

Step 1: Preheat oven to 240C/220C fan forced.

Step 2: Combine the fruitcake, rice, rosemary, garlic and 60ml (1/4 cup) almond milk in a bowl. qne season.

Step 3: Remove packaging and string from lamb qne then open out the lamb and lay, cut-side up, on a board and then spread fruitcake mixture over the meat and roll up to enclose filling.

Step 4: Use unwaxed kitchen string to truss lamb at 2-3cm intervals then transfer to another baking dish and drizzle over the remaining oil. and season and roast the lamb and potato for 20 minutes.

Step 5: Reduce heat to 200C/180C fan forced and continue roasting for 30-40 minutes for medium or until lamb is cooked to your liking. Remove lamb from oven and set aside, covered, for 15 minutes to rest before slicing and continue to cook potato for a further 15 minutes and then sransfer lamb and potato to a serving platter and season and serve.

Step 6: Meanwhile, make Herbed Beetroot and Fig Salad:- line a large baking tray with baking paper and place the beetroot and thyme on prepared tray and drizzle over the oil and then season and toss to coat and bake for 40 minutes or until tender, adding the fig to the tray in the last 15 minutes of cooking and the walnuts in the last 10 minutes.

Step 7: Coarsely chop the walnuts. Place the walnuts and beetroot in a large serving bowl (or on serving platter with lamb and potatoes). Add the spinach, cucumber, mint and dressing and season and toss gently to combine and serve the salad topped with fig.