45 mins
Stuffed Shoulder of Lamb
Recipe by Graham
I ran out of compliments when first I tasted Stuffed Shoulder of Lamb at a friend's house just outside Paris. Valérie had heard the story of Maurice and the Gammon with Cumberland Sauce and decided (for fun) to show the Brits that there were some excellent ways to cook lamb, other than to boil it!
In France, this recipe is referred to as Gigot de Pré-Salé Farci and is usually served with Sautée Potatoes tossed in parsley.
Stuffed Pork with Redcurrant Sauce 
Stuffed Tomatoes Ingredients for Stuffed Shoulder of Lamb
Currently displaying quantities in US Imperial Measurements
How to Cook Stuffed Shoulder of Lamb
- Being boned, the lamb can be "unrolled" to lay almost flat. Lay it, skin side down on a board. Peel and slice one garlic clove and crush the other. Peel and chop the shallots. Break the fresh rosemary sprigs in pieces and place half in a roasting pan (for the moment).
- Put the crushed garlic plus the chopped herbs (sage, parsley, thyme and chopped rosemary) with the shallots and ginger in a mixing bowl and add salt and freshly ground pepper to taste. Mix this well then spread it over the lamb. Roll the lamb up to completely enclose this 'stuffing'.
- Secure the meat with string and then make small incisions in the surface, inserting a garlic slice into each incision. Lay the remaining rosemary (the pieces that you put aside in the roasting tin) on top of the lamb.
- Cook in a preheated moderate oven (Mk 4 - 350ºF - 180ºC) for 90 minutes. The meat inside should still be slightly pink. Allow to stand for 10 minutes before carving and serving.
GRAHAM'S HOT TIP:
Before crushing or slicing the garlic, cut the cloves down the middle long-ways and remove the central 'germ' (the thin stem that looks like a pale green or translucent vein). You will still be able to enjoy the flavour without the "Garlic Dragon" after-effects.
Reviews of Stuffed Shoulder of Lamb
| September 06 2014 This recipe is a true winner. The taste of the filling is a perfect match for the lamb. I was lucky enough to have my butcher offer to stuff it and net it for me, so I simply took the filling along and that worked out well for me. The cooking timings were perfect too. As a lamb lover, this will easily turn into my go-to recipe, it is truly wonderful. Bella62 (3 reviews) |
What To Eat Tonight
Oh those French! But it's not for nothing that French Cuisine has travelled right across the globe and back. Their recipes can be sublime.
Italian food has a great reputation for a very good reason - it's great food! Don't miss the chance to cook Italian with us.
What should I make him for Father's Day? Why not spoil him with one of our specially chosen Father's Day recipes? Go ahead - make his day!
Other Lamb Recipes
Slow Cooked Lamb with Maple Syrup is the perfect recipe for entertaining. Not only is it truly delicious, it's also quickly prepared and cooks easily.
Stir-Fried Lamb with Garlic is a great way to prepare lamb with lots of garlic and spring onions (scallions) to balance the strong taste of the lamb.
A nostalgic thrifty dish that's rich and nutritious - serve the gravy drizzled over fluffy mashed potato. Absolutely fabulous on a cold winter's day.
