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Sunday, 27 November 2011

Boned Shoulder of Lamb with Herb Stuffing

I went to a mates place yesterday to speak nonsense and ended up watching him bone out a lamb shoulder and shove cool stuff inside it and roll it for roasting. I swung around today to see if he had scraps left to try, thankfully he did. It was perfect, it was a great combination of flavours. Neither of us had boned out a shoulder before but it was very simple, he just ran a knife carefully around the bone and gently halved a lump at one end to make it flat. It was all over in under 5 minutes. If this scares you, buy one boned or use a different cut or a chicken boob. For the cool stuff, we just went and grabbed some herbs from outside and blended it with some stuff from the fridge. The message here is, experiment and have fun with flavours. When I get around to making this, I will add a photo. I also think that this would work very, very well  unrolled in a barbecue with a lid.

1 boned lamb shoulder
1/2 bunch parsley
1/2 bunch sage
2 sprigs rosemary stripped
3 cloves garlic
2 tsp capers
1 handful grated Parmesan
Extra virgin olive oil
Rind of 1 lime
1 tbs seeded mustard
2 slices prosciutto
Salt and pepper

Blend the herbs, garlic, rind, capers, mustard, Parmesan and enough extra virgin to make it wet. Paint the herb mixture on one entire side of the shoulder. Lay the prosciutto across the stuffing. Roll the meat up and tie with kitchen string in a number of places along the roast. Season the exterior with salt and pepper and rub with oil. Roast in a preheated 220C oven for 20 minutes then reduce the heat to 180C. Roast for 2 hours or to you liking. Good job bro.

Sage, parsley, lime, garlic, pistachio, anchovie

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