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
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
Method Prep:10min › Cook:40min › Ready in:50min
Preheat your oven to 220 C / Gas 7.
Rub meat with salt and pepper.
Heat olive oil in a roasting pan and brown meat from all sides.
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
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.