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

Directions

1. 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).
2. 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'.
3. 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.
4. 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.