Lamb shoulder with blue cheese crust

    50 min

    This easy roast lamb is always such as success when we have dinner guests that I make it often. Best if you measure the temperature with an instant thermometer to make sure the meat has the desired doneness, and even oven is different.

    2 people made this

    Serves: 4 

    • 1.2kg boneless lamb shoulder
    • salt and pepper
    • 1 tablespoon olive oil
    • 200g blue cheeese
    • 1 teaspoon dried rosemary, crumbled
    • 6 dried sage leaves, crumbled
    • 1 teaspoon dried thyme
    • 2 tablespoons breadcrumbs

    Prep:10min  ›  Cook:40min  ›  Ready in:50min 

    1. Preheat your oven to 220 C / Gas 7.
    2. Rub meat with salt and pepper.
    3. Heat olive oil in a roasting pan and brown meat from all sides.
    4. Crumble cheese with a fork and mix herbs with breadcrumbs and cheese till evenly combined. Then use your hands to knead it into a compact mixture. Spread it evenly over the meat and press well to adhere
    5. Roast in the preheated oven for 30 to 45 minutes. The internal temperature should be about 70 C for well done. Let rest at least 5 minutes before carving.

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