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
Related Recipes
Spiced Roast Shoulder Of Lamb
Spiced Roast Shoulder Of Lamb First, make the marinade. Wash the coriander and chop roughly. Mix with the garlic, lemon zest,...
Lois Daish
Lamb shoulder and lentil salad
The lamb shoulder: Peel the carrot, onion and garlic. Roughly chop along with the celery. Put all the vegetables in a large...
Grant Allen
1
Indian spiced lamb roast served with lemon pilaf rice
Give new life to the traditional lamb roast with Indian spices and rice.
19
Comments