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Roast Stuffed Shoulder Of Lamb Recipe
|Boned lamb shoulder||4 Pound|
|Freshly ground black pepper||To Taste|
|Melted butter||2 Tablespoon|
|Olive oil||2 Tablespoon|
|Onion||1⁄2 , finely chopped|
|Frozen spinach||10 1⁄2 Ounce (1 Package)|
|Pork sausage meat||1⁄2 Pound|
|Parsley||1 Tablespoon, chopped|
|Rosemary||1 Pinch (A Generous Pinch)|
|Thyme||1 Pinch (A Generous Pinch)|
|Freshly grated nutmeg||1 Pinch|
Calories 552 Calories from Fat 411
% Daily Value*
Total Fat 46 g70.5%
Saturated Fat 19.9 g99.3%
Trans Fat 0 g
Cholesterol 154.7 mg
Sodium 269.3 mg11.2%
Total Carbohydrates 4 g1.2%
Dietary Fiber 0.97 g3.9%
Sugars 0.5 g
Protein 30 g60.2%
Vitamin A 64.8% Vitamin C 6.2%
Calcium 6.3% Iron 18.7%
*Based on a 2000 Calorie diet
1 Ask the butcher to bone the shoulder of lamb but leave it unrolled.
2 On a board, lay the meat out flat skin side down.
3 Using a sharp knife, cut out any excess fat taking care not to pierce the outer skin.
4 Preheat the oven to 325 degrees farenheit.
5 For the suffing: In a skillet, add the butter and saute onions until transparent.
6 In an uncovered pan gently heat the spinach and completely defrost it.
7 In a strainer, drain the spinach thoroughly pressing firmly with the back of a spoon.
8 In a large bowl, combine onion and spinach with sausage meat, egg, parsley, rosemary and thyme.
9 Add salt , pepper and nutmeg for seasoning. Mix well.
10 With a needle and thread, "sew" any holes in outer skin of the lamb.
11 Spread the stuffing over meat, filling all crevices so that when the lamb is rolled and sliced stuffing will produce a marbled effect.
12 In case of any loose flaps at the end of the meat, bring them up over the stuffing.
13 Bring sides of meat together and sew securely along every seam, pushing the stuffing back into the meat making a neat, smooth roll.
14 Using flour, dust the meat and season with salt and pepper.
15 In a roasting pan, place a sheet of foil and lay the meat on top. Bring the sides up of the foil but do not seal the meat.
16 Pour some olive oil and melted butter over the lamb.
17 Roast for about 2 hours, basting occasionally with the juices in the pan.
18 Raise the heat to 400 degrees farenheit.
19 Open the foil and roast for another 30 minutes or until golden brown.
20 Carve and serve on a large platter.