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
Pork is a meat fit for kings. From Filet Mignon with Sage and Rosemary to Gammon with Cumberland Sauce, we can show you the whole range.
No mess, no fuss, just throw it in the oven and leave it alone till it's ready to eat. That's the approximate theory! How close do we get?
That moment when you decide to invite friends, relatives or you boss and partner to dinner and you know you need to turn up the originality.
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