Stuffed Shoulder of Lamb

Name: Stuffed Shoulder of Lamb
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: Serves to serve 6 - 8
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

Ready in 1 hr 45 mins

Recipe by Graham

I ran out of compliments when first I tasted Stuffed Shoulder of Lamb at a friend's house just outside Paris. Valérie had heard the story of Maurice and the Gammon with Cumberland Sauce and decided (for fun) to show the Brits that there were some excellent ways to cook lamb, other than to boil it!

In France, this recipe is referred to as Gigot de Pré-Salé Farci and is usually served with Sautée Potatoes tossed in parsley.

Preparation Time

15 Minutes

Cooking Time

1 Hour 30 Minutes

Ingredients for Stuffed Shoulder of Lamb

If you are not familiar with any ingredients, please check our International Cooking Terms page.

Currently displaying quantities in US Imperial Measurements

To serve 6 - 8:

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

How to Cook Stuffed Shoulder of Lamb

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.

GRAHAM'S HOT TIP:
Before crushing or slicing the garlic, cut the cloves down the middle long-ways and remove the central 'germ' (the thin stem that looks like a pale green or translucent vein). You will still be able to enjoy the flavour without the "Garlic Dragon" after-effects.