Articles

Stuffed Lamb Shoulder

postdateiconPublished on Wednesday, 18 May 2011 19:51 | postauthoriconWritten by cahoots | Print | Email

Ingredients:

  • 1.5 - 2 kg/3½ to 4 lbs    Shoulder of Lamb
  • 3 tsp    Salt
  • 2 cups  Breadcrumbs
  • 125 g   finely chopped mushrooms
  • 2 Tbsp  fresh, chopped parsley
  • 2 tsp    fresh, chopped thyme
  • 1    small onion, finely chopped
  • 1    egg
  • 2 Tbsp    melted butter

Gravy

  • Juices from the pan
  • 1 Ltr / 2 pints Stock (made with the bones from the shoulder and whatever vegetables you had in your fridge)
  • 1 Tbsp plain flour

Timings:

  • Preparation: 20 mins
  • Cooking: 1hr 20mins to 1hr 45mins (depending on weight)

Oven Temperature

  • 170 C

Serves:

  • 10 to 12 depending on size of shoulder

Method:

Bone Lamb, cut and press down flat. Sprinkle with 2tsp Salt. (Use the bones to make your stock)


Combine the remaining ingredients, mixing well with your hands to ensure the egg and melted butter are worked through the whole of the mixture. Spread evenly over the lamb. Roll up and secure with string.


Roast lamb on a roasting rack, adjusting timings depending on weight. (Timings for roast lamb are 20mins per pound, plus 15 mins). Check lamb is cooked by plunging a very sharp knife into the middle of the meat. Juices should run clear and not be bloody and the roll should be firm to the touch and not hard.

While lamb is roasting, make your stock so that it has cooled by the time you need to use it. Use the bones from the shoulder and whatever vegetables you have in your fridge, plus an onion, carrot and potato. Things that work well in stock are Greens, Spinach, Broccoli and Fennel. If you have a bouquet garni, use it. A couple of bay leaves are good. A handful of mixed dried herbs and lots of salt and pepper. Melt butter in a large pan, add onions and sweat for 5 mins. Add all other ingredients and cover with water (approx 1½ Ltrs). Bring to the boil. Reduce heat and simmer for an hour with the lid on. Leave to cool, continuing to steep all the vegetables so that maximum flavour is retained.

Remove Lamb from the oven and rest for 20-30 mins, covering in tin foil to keep the heat.

Strain the stock through a colander into a jug. Empty the juices from the pan into a heavy based saucepan and heat until sizzling. Remove from the heat and add flour, mixing the flour in with the back of a wooden spoon until you have a smooth paste. Add the cold stock a little at a time until it is all mixed in and there are no lumps. Return to the heat and simmer, stirring occasionally to ensure no lumps are forming, until it is reduced down and thick. This should take roughly the same length of time as you are using to rest the lamb.

Cut into slices and serve with mashed potatoes, roast carrots and the gravy

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Disclaimer: This blog aims to share my views, comments, rambles and observations about food. There'll be the occasional post on general things happening in London and in my life, but really, if you're not wanting to know about stuff to eat then I wouldn't bother. Recipes have all been tested, but I take no responsibility for results in your own kitchen.