Stuffed Roast Lamb

Stuffed Roast Lamb


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About this recipe: Lamb shoulder is stuffed with a fennel and mushroom herb stuffing, then roasted with small potatoes to create an all in one roast dinner.


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)

Prep:30min  ›  Cook:50min  ›  Ready in:1hr20min 

  1. Preheat oven to 240 C / Gas 9. Soak the bread in the warm milk.
  2. 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.
  3. Slice into the lamb shoulder to create a pocket for stuffing.
  4. Fill with the stuffing and wrap with slices of ham, securing with skewers if necessary. Transfer to a buttered roasting dish.
  5. 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.
  6. 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!

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