Stuffed Shoulder of Lamb
Stuffed Shoulder of Lamb
Serves: to serve 6 - 8
Prep Time: 15 Minutes
Cook Time: 1 Hour 30 Minutes
Ready In: 1 hr 45 mins
ingredients
3 lb -
boned shoulder or leg of lamb
2 cloves - garlic
3 sprigs - fresh rosemary
2 teaspoons - chopped sage
8 tablespoons - chopped parsley
1 tablespoon - chopped thyme
2 teaspoons - chopped rosemary
4 - shallots
¼ teaspoon - ground ginger
- salt and pepper
2 cloves - garlic
3 sprigs - fresh rosemary
2 teaspoons - chopped sage
8 tablespoons - chopped parsley
1 tablespoon - chopped thyme
2 teaspoons - chopped rosemary
4 - shallots
¼ teaspoon - ground ginger
- salt and pepper
directions
- Being boned, the lamb can be "unrolled" to lay almost flat. Lay it, skin side down on a board. Peel and slice one garlic clove and crush the other. Peel and chop the shallots. Break the fresh rosemary sprigs in pieces and place half in a roasting pan (for the moment).
- Put the crushed garlic plus the chopped herbs (sage, parsley, thyme and chopped rosemary) with the shallots and ginger in a mixing bowl and add salt and freshly ground pepper to taste. Mix this well then spread it over the lamb. Roll the lamb up to completely enclose this 'stuffing'.
- Secure the meat with string and then make small incisions in the surface, inserting a garlic slice into each incision. Lay the remaining rosemary (the pieces that you put aside in the roasting tin) on top of the lamb.
- Cook in a preheated moderate oven (Mk 4 - 350ºF - 180ºC) for 90 minutes. The meat inside should still be slightly pink. Allow to stand for 10 minutes before carving and serving.