Tell-a-FriendRoast Shoulder of Lamb

Posted in Lamb and Mutton Recipes  
Roast shoulder of lamb with fruity stuffing 

Roast shoulder of lamb makes a tasty but relatively inexpensive family meal. With the addition of a fruity stuffing, this lamb dish is cooked to perfection, so it stays juicy and pink.

Prep Time:
Cook Time:
Total Time:
Serves: 6
Ingredients

Fruit Stuffing

  • 80 g fresh breadcrumbs

  • 100 g chopped dried apricots

  • 35 g currants

  • 45 ml chopped fresh parsley

  • 30 ml butter melted

Lamb Shoulder

  • 1,5 kg shoulder of lamb, boned

  • olive oil for brushing

  • 60 g ready-made mint jelly, warmed

  • 500 ml beef stock

Method
  1. Preheat the oven to 180°C

  2. Put all the fruit stuffing ingredients in a bowl and mix together well

  3. Lay the lamb out flat, cut side up

  4. Press the fruit stuffing onto the lamb

  5. Compress the lamb into a neat shape, then roll it up to secure the stuffing, tucking in any loose bits of meat

  6. Using kitchen string, tie the lamb at 4 cm intervals to hold its shape

  7. Rub with olive oil and season well with salt and freshly ground black pepper

  8. Place the lamb in a roasting tin and roast for 50 minutes

  9. Mix the mint jelly with 60 ml hot water, then pour over the lamb

  10. Reduce the oven temperature to 160°C, cover the dish with foil and roast for a further 40 minutes

  11. Remove the lamb from the roasting tin, loosely cover with foil and allow to rest for 15-20 minutes before carving

  12. While the lamb is resting, make the gravy

  13. Place the roasting tin on the stovetop and pour in the stock, stirring well to scrape up any stuck-on bits

  14. Bring to the boil, then reduce the heat and simmer for 5 minutes, or until the liquid has reduced, strain

  15. Remove the foil from the lamb, then snip the string with scissors

  16. Slice the lamb and serve with the pan gravy, roasted vegetables and steamed green beans.

Cook's Tip
  1. All roasted meat benefits from resting before craving, this gives the juices in the meat time to redistribute, giving a moister and more tender result

  2. Roasts need to rest in a warm place for a good 15-20 minutes before craving.

Category: Entrée

Cuisine: Global

Sub-Category: Lamb

Total Views: 1214

Word Count: 647

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