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Rolled Shoulder of Spring Lamb with Fresh Mint and Rosemary Stuffing
Serves 6 - 8
Whole boned shoulder of spring lamb rolled around a zesty fresh herb stuffing and slow roasted in the perfectly shaped oval casserole.
This economical but flavoursome cut of meat can be prepared for you by the butcher ready for stuffing. This easy roast will guarantee tender meat and produce a delicious jus during the cooking. Serve with a fresh mint sauce and seasonal vegetables.
Preparation time: 20 - 25 minutes
Cooking time: 2 - 2¼ hours + searing and 30 minutes resting time
- 1.75-1.8kg (3lb10oz-4lb) boned shoulder of lamb
- Salt & pepper to season
- Kitchen string
- 2 tablespoons vegetable oil
- 1 large onion - halved and thinly sliced
- 250g small carrots - peeled and roughly chopped
- 4 fresh bay leaves
- 250ml (9floz) hot lamb stock
- 25g (1oz) butter
- 1 medium red onion - finely chopped
- 3 cloves garlic - finely chopped
- 75g (3oz) fresh white breadcrumbs
- 55g (2oz) toasted pine nuts - roughly chopped
- Zest 1 lemon
- 4 tablespoons chopped rosemary
- 4 tablespoons chopped mint
- 1 teaspoon salt
- Pre-heat the oven to 170°C/ 325°F/ Gas Mark 3 or for fan assisted electric ovens reduce the temperature by 10 - 20°C.
- To make the stuffing, melt the butter in a small pan and lightly fry the onions and garlic until softened. Place the breadcrumbs in a bowl, add the fried onions and garlic with the pine nuts, lemon zest, chopped herbs and salt. Combine the mixture together.
- Open out the boned lamb joint with the skin side face down on the work surface; flatten out the meat making a few extra small cuts if necessary. Trim away any sinews or excess fat and season the meat on both sides with salt and pepper.
- Place the stuffing in a vertical line down the centre of the meat keeping the rolling edges clear and press down firmly into the meat. Roll up the joint enclosing the stuffing and secure using kitchen string, tying with butcher’s knots. Tie the roll firstly at the ends to prevent the stuffing coming out then in 2 places in between.
- Heat the tablespoon of oil in the casserole over medium heat on the hob and brown the joint on all sides. Lift it onto a plate.
- Add the onion to the casserole and cook until golden brown. Add the carrots and cook for 2 - 3 minutes more, then stir in the bay leaves.
- Place the lamb on top of the browned vegetables and pour the hot stock around the meat. Place on the lid and transfer to the preheated oven to cook for 1¾-2 hours.
- Remove the meat from the casserole onto a board, cover with foil and rest for 30 minutes.
- Strain the vegetables and cooking juices through a sieve into a small pan and discard the vegetables. Skim away and discard any excess fat from the juices and reheat gently.
- Remove the string and carve the roast into thick slices and serve with the juices. Accompany with fresh mint sauce, spring greens, baby carrots and new potatoes.
- Remove the lamb from the refrigerator 1 hour before preparing and roasting.
- To make a homemade mint sauce simply blend together a good handful of freshly chopped mint leaves with 100ml (3½floz) of malt vinegar and 1 tablespoon of caster sugar. Leave to stand until the sugar has dissolved and season to taste with a little salt.
- For a more traditional gravy combine 1 tablespoon of flour with the skimmed pan juices, add 500ml (18floz) of lamb stock return the casserole back onto the hob and whisk until thickened.