Stuffed Shoulder of Lamb
Ask your butcher to bone the shoulder for you. Remember to ask him for the bones, they will help you make a delicious gravy. Stuff the shoulder and roast slowly. It is so delicious you will be glad you did not pay through the nose for a leg!
YOU WILL NEED
- 1 x 100 g Ina Paarman’s Poultry Stuffing Mix
- ¾ cup (180 ml) boiling water
- 1 x 25 g Ina Paarman’s Liquid Beef Stock
- 3 T (45 ml) olive oil
- 2 T (30 ml) capers
- 3 – 4 anchovy fillets, mashed
1 boned shoulder of lamb, ± 2.5 kg (ask the butcher for the bones)
- Ina Paarman’s Rosemary & Olive Seasoning
- 1 T (15 ml) powdered gelatine
- Ina Paarman’s Sun-dried Tomato Pesto
- 1 x 240 g Ina Paarman’s Sun-dried Tomato Quarters
- 3 large spinach leaves, blanched in boiling water
- 1 onion, cut into wedges
- 2 cups (500 ml) boiling water
- 1 x 200 ml Ina Paarman’s Ready to Serve Roast Onion Gravy
Mix the Stuffing Mix with boiling water, Beef Stock and olive oil. Leave to stand for 5 minutes.
Stir in capers and mashed anchovies.
Open up the boned shoulder. Season on both sides with Rosemary & Olive Seasoning. Sprinkle gelatine on the meaty side. Squeeze Tomato Pesto over the meat and pack out Sun-dried Tomatoes. Lay blanched spinach leaves on top of the tomatoes.
Roll the Stuffing Mix into a thick sausage shape. Place the stuffing roll on the meat and carefully roll it up. Secure roll with skewers, tie with string and rub all over with olive oil and Rosemary & Olive Seasoning. Pre-prepare to this stage.
Place the onion wedges and lamb bones in a large oven roasting pan. Position the meat on a rack that fits over the pan and add 2 cups of boiling water to the pan.
Adjust the oven shelf to one slot below the middle position. Preheat the oven to 170°C.
Roast open for 1 ½ hours.
Rest for at least 15 minutes while making the gravy.
Scoop the solids out of the pan with a slotted spoon and blot off excess fat with absorbent kitchen towel. Add Roast Onion Gravy and bring to the boil. Taste for seasoning. Pour into a gravy boat.