Stuffed shoulder of lamb
11/5/2011
Serves 6
Use the pan juices to make a gravy to serve with the lamb.
Ingredients
| 1½ kg | Boned lamb shoulder |
| 70 g | Prosciutto |
| 2 cloves | Garlic |
| ½ | Red onion |
| 1 | Red capsicum |
| 1 handful | Basil leaf |
| 100 g | Feta cheese |
| ½ cup | Parmesan cheese |
| 1 to taste | Salt & freshly ground pepper |
Directions
- Preheat oven to 180C. Lie the shoulder flat on a work surface with the underside facing up.
- Cover lamb with prosciutto slices and then chopped garlic, onion, capsicum( roasted, skin removed and sliced) basil leaves, crumbled feta and parmesan. Season with salt and pepper.
- Starting at a narrow end roll the meat up into a log as you would a Swiss roll. Secure tightly with string.
- Rub the outside with salt and pepper and place in a roasting dish. Cook for 1 1/2 to 2 hours until juices run clear when pierced with a skewer. Allow to rest for 15 minutes prior to slicing.
Wine Match
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