Stuffed Roast Lamb
1 hour 20 min
Lamb shoulder is stuffed with a fennel and mushroom herb stuffing, then roasted with small potatoes to create an all in one roast dinner.
nahuette
1 person made this
Ingredients
Serves: 6
- 100ml milk, warmed
- 1 slice of French bread
- 20g butter
- 1 small fennel bulb
- 100g porcini mushrooms, cleaned and minced
- 1 tablespoon garlic, mashed
- 1 egg
- 2 tablespoons pine nuts
- 1 tablespoon freshly chopped chervil
- 1 tablespoon freshly chopped parsley
- 1.2 kg boneless lamb shoulder
- 4 slices Italian ham
- Potatoes, peeled and quartered (optional)
- Green beans or peas (optional)
Method
Prep:30min ›
Cook:50min ›
Ready in:1hr20min
- Preheat oven to 240 C / Gas 9. Soak the bread in the warm milk.
- Melt the butter in a frying pan over medium heat. Add the sliced fennel and cook for 5 minutes. Transfer to a bowl and add mushrooms, bread, garlic, egg, pine nuts and herbs.
- Slice into the lamb shoulder to create a pocket for stuffing.
- Fill with the stuffing and wrap with slices of ham, securing with skewers if necessary. Transfer to a buttered roasting dish.
- Bake for 10 minutes, then reduce temperature to 180 C / Gas 4. Bake for 35-40 minutes longer, add some small potatoes if around the meat. Add a teaspoon of water after 15 minutes.
- Serve with fresh peas or beans.
How to roast lamb
Watch our video to see how easy it is to roast lamb to perfection. Watch now!
