Method

• 1.
  Preheat the oven to 190°C.
• 2.
  Whiz rosemary, 8 garlic cloves and 1/2 cup (125ml) oil in a small food processor until a rough paste forms.
• 3.
  Place lamb, skin-side down, on a board with long edge facing you. Cut down the centre in half. Season, then spread paste evenly over each piece of lamb. Starting at the long edge, tightly roll up each piece of lamb and tie with kitchen string at 5cm intervals.
• 4.
  Heat 1 tbs oil in a large frypan over medium-high heat. Season lamb, then cook, turning, for 3-4 minutes until browned all over. Transfer to a roasting pan and roast for 35-40 minutes for medium or until cooked to your liking. Rest lamb, loosely covered with foil, for 10 minutes.
• 5.
  Meanwhile, whiz the parsley and 1/2 cup (125ml) oil in a food processor until smooth. Strain, discarding solids.
• 6.
  Finely chop remaining 4 garlic cloves. Heat the remaining 2 tbs oil in a frypan over medium heat. Add breadcrumbs and garlic, and cook, stirring, for 3 minutes or until crisp. Add the parsley oil and cook, stirring, for a further 2 minutes or until breadcrumbs are crisp and green. Remove from the pan and drain on paper towel. Season and set aside.
• 7.
  Remove string from lamb, slice and top with the pangrattato. Serve with spring vegetables and demi-glace, if using.