Roast Stuffed Shoulder Of Lamb Recipe
Ingredients
| Boned shoulder of lamb - 1 (3 1/2- to 4-pound) | ||
| Flour | 2 Tablespoon | |
| Salt | To Taste | |
| black pepper | 1 | |
| Melted butter | 2 Tablespoon | |
| Olive oil | 2 Tablespoon | |
| Onion | 1/2 (Stuffing:) | |
| Butter | 4 Tablespoon (Stuffing:) | |
| Frozen spinach - 1 (10 1/2 -ounce) package | ||
| Pork sausage meat - 1/2 pound | ||
| Egg | 1 (Stuffing:) | |
| Parsley | 1 Tablespoon, chopped (Stuffing:) | |
| Rosemary - a generous pinch | ||
| Thyme - a generous pinch | ||
| Salt | To Taste (Stuffing:) | |
| black pepper | 1 (Stuffing:) | |
| Freshly grated nutmeg - pinch | ||
Directions
GETTING READY
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.
MAKING
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.
SERVING
20 Carve and serve on a large platter.
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.
MAKING
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.
SERVING
20 Carve and serve on a large platter.
Chef
