Stuffed shoulder of lamb
Use the pan juices to make a gravy to serve with the lamb.
|1½ kg||Boned lamb shoulder|
|1 handful||Basil leaf|
|100 g||Feta cheese|
|½ cup||Parmesan cheese|
|1 to taste||Salt & freshly ground pepper|
- 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.
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