Method

1 Using a sharp knife, cut through the middle of each end of the lamb roasts to form a tunnel.

2 To make rosemary salt, combine all ingredients in a small bowl.

3 To make stuffing, combine breadcrumbs, egg yolk, onion, rind, garlic, parsley, capsicum and rosemary in a bowl and mix well.

4 Spoon half of the breadcrumb mixture into the tunnel of each roast. Brush roasts all over with oil and sprinkle with rosemary salt. Place in a baking dish.

5 Cook mini roasts in a moderately hot oven (190C) for 30 to 35 minutes, or until tender and cooked to your liking. (Cook for 40 minutes for well done. ) Remove from the oven, cover mini roasts with foil and rest for 10 minutes before slicing.

6 Thickly slice the mini roasts and serve with steamed vegetables.

Tip: Fresh or dry packaged breadcrumbs can be used in this recipe. If using packaged breadcrumbs, you may need to add one tablespoon of water to the stuffing mixture, if it is too dry.