Roast Lamb with Asparagus and Parmesan Filling
4 lbs boned shoulder of lamb
2 tbsps butter and oil
cup white wine
cup chicken stock
Asparagus and Parmesan Filling
cup asparagus spears, cut into inch pieces
1 tbsp butter
1 small onion, finely chopped
3 slices prosciutto, finely chopped
cup/about 2 tbsps fresh white breadcrumbs
3 tbsps freshly grated Parmesan cheese
1 egg, lightly beaten

1. Filling: Preheat Oven to 350F/180C. Cook asparagus in boiling water for 3 minutes or until tender. Drain, rinse under cold water. Heat butter in pan, add onion, stir over heat until soft. Add prosciutto, stir until brown; remove from heat. Add the breadcrumbs, cheese, egg and asparagus; stir until combined.

2. Open meat out flat, fat side down. Press Filling over meat. Roll up firmly, tucking in edges; tie meat securely with string at regular intervals to retain its shape.

3. Heat butter and oil in deep baking dish on top of stove; add meat, brown meat all over on high heat. Add wine and stock, transfer dish to oven. Roast meat 50 minutes for rare result, 1 hour for medium result and 1 hour 10 minutes for well done. Baste meat occasionally with pan juices. Remove from oven. Leave in a warm place for 10 minutes, covered with foil. Remove string before slicing. Strain pan juices, pour over meat to serve.

Variation: Use ham in the Filling in place of prosciutto and vary the type of cheese used to suit your taste.

Hint: Do not use canned asparagus in this recipe.

     Serves 4.