Stuffed Roast Lamb Recipe | 26 March 2024

breadcrumbs

🥗Healthier: ground oats

💰Cheaper: crushed crackers

Ground oats are lower in calories and gluten-free.

red wine

🥗Healthier: grape juice

💰Cheaper: beef broth

Grape juice adds sweetness without alcohol.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lower in calories.

fresh rosemary

🥗Healthier: dried rosemary

💰Cheaper: none

Dried rosemary is more cost-effective.

Ensure the stuffing is ice cold before using it on the meat to avoid health issues.

In a skillet, add pork sausages and chopped onions; cook until the onions soften.

Add chopped fennel to the skillet and cook until it softens, about 5-7 minutes.

Pour in red wine and let it cook down for 5-10 minutes.

In a jug, combine mint, parsley, anchovy paste, olives, mustard, gherkins, and pistachios.

Add olive oil to the jug and blend the sauce until smooth; taste and adjust seasoning with lemon juice or vinegar if needed.

Season the inside of the lamb shoulder with salt and pepper before stuffing.

Stuff the cold mixture into one side of the lamb shoulder, allowing some filling to fall out for gravy.

Roll the lamb shoulder away from you to secure the stuffing and tie it with kitchen twine.

Place the stuffed lamb shoulder onto a baking tray, cover with foil, and roast in the oven for 3.5 to 4 hours, depending on the size of the lamb.

For potatoes, par-roast them for 10-15 minutes, then slightly mash them with a fork to create a rough texture for crispiness.

Season the potatoes with salt and pepper and roast them until crispy.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens