Introduction
Cooking a delicious meal often begins with selecting the right ingredients. In this recipe, we will explore the components needed for a mouthwatering deboned lamb shoulder, complemented by a fabulous herb and nut stuffing, melting potatoes, and a luscious gravy.
Detailed Ingredients with measures
Cups
▢ 1.35 – 1.5 kg/ 2.7 – 3 lb deboned lamb shoulder
▢ 1 1/2 tsp cooking salt / kosher salt , divided
▢ 1 tsp black pepper , divided
▢ 2 tsp extra virgin olive oil
THE FABULOUS HERB & NUT STUFFING:
▢ 1 tbsp / 20g unsalted butter
▢ 2 eschalots , finely diced (US: shallots, sub 1 small onion)
▢ 3 garlic cloves , finely minced
▢ 300g/ 10 oz mushrooms , button/white
▢ 2 tightly packed cups baby spinach , roughly chopped 100g
▢ 3 tbsp skinless hazelnuts
▢ 3 tbsp pistachios , roughly chopped
▢ 1 1/2 tbsp parsley , finely chopped (ok to omit)
▢ 1 1/2 tsp rosemary , fresh, finely chopped (sub fresh thyme, or 1 tsp dried)
▢ 1 tbsp lemon zest
▢ 1/2 tsp cooking salt / kosher salt
▢ 1/4 tsp black pepper
MELTING POTATOES:
▢ 1 kg/ 2 lb baby potatoes , cut in half (4 if large)
▢ 1/2 tsp cooking salt / kosher salt
▢ 1/4 tsp black pepper
▢ 1 tbsp extra virgin olive oil
GRAVY:
▢ 2 tbsp flour plain / all-purpose
▢ 1 1/4 cups beef stock/broth , low sodium
▢ 1/4 tsp dark soy sauce (optional, for deeper colour)
▢ Salt and pepper , if needed
SERVING:
▢ 1 tbsp pistachios , roughly chopped (optional garnish)
▢ Rosemary sprigs , optional garnish
▢ Sautéed green beans (vegetable side, splash of colour)
Prep Time
Prep time for this recipe is approximately 30 minutes.
Cook Time, Total Time, Yield
Cook time is about 3 hours, with a total time of approximately 3 hours and 30 minutes. This recipe serves around 6 to 8 people, making it perfect for family gatherings or special occasions.
Detailed Directions and Instructions
STUFFING:
Roast hazelnuts – Preheat oven to 180°C/350°F (160°C fan-forced). Roast the hazelnuts for 8 minutes. Cool, then roughly chop.
Blitz the mushrooms in a food processor, scraping down the sides as needed, until the mushrooms are chopped into little 3mm/0.1″ pieces.
Duxelle – Melt the butter in a non-stick pan over high heat. Add eschalots, garlic and mushrooms. Cook, stirring regularly, for 5 minutes or until the liquid that comes out of the mushrooms mostly evaporates. Add spinach and cook until wilted.
Cool – Transfer the filling into a bowl. Cool for 20 minutes then stir in remaining ingredients.
Stuffing log – Pile the stuffing on a piece of cling wrap. Use your hands to roughly shape it into a 35cm / 13.5″ long log. Tightly roll up with cling wrap. Place in the freezer for 3 hours (up to 3 days) until it is firm.
POUND AND ROLL LAMB:
Pound – Place the lamb shoulder fat-side down. Cover with plastic wrap (I use go between) or baking paper. Then use a rolling pin or meat mallet to pound the meat (hard!) into a 40 x 22cm rectangle (15.5 x 8.5″). Aim for even thickness ~1.75cm (2/3″). Trim and patch as needed to make your rectangle.
Roll – Sprinkle the surface of the lamb with half the salt and pepper. Unwrap the frozen stuffing log then roll it up tightly, finishing with the seam side down.
Tie – Secure with kitchen twine tied every 2cm / 0.8″.
SLOW-ROAST:
Preheat oven to 220°C/425°F (200°C fan-forced).
Season – Rub the lamb roll all over with the olive oil, then sprinkle with the remaining salt and pepper.
Potatoes – Toss the potatoes with the salt, pepper and olive oil in a large roasting pan. Put the lamb on top of the potato, on the diagonal if needed to fit.
Short high temp roast – Roast for 30 minutes.
Slow roast – Turn the oven down to 160°C/320°F (140°C fan). Cook for 2 1/2 hours, or until the internal temperature is 98°C/208°F or the meat can be fairly easily teased apart using two forks.
Rest – Remove lamb and potato to a tray and loosely cover with foil while you make the gravy.
GRAVY:
Drippings – Tilt the pan so you can scoop off and discard all but 3 tablespoons of fat. Keep the dark brown juices in the pan. If you’re short of fat, add butter.
Heat fat – Put the pan directly on the stove over medium heat. Once the fat is hot, sprinkle the flour over and stir for 1 minute.
Thicken – While stirring, slowly pour in the stock. Add soy sauce, then keep stirring as it bubbles gently until it thickens into a maple syrup consistency. Taste and add more salt and pepper if desired. Pour into a jug.
SERVING:
Cut the string off the lamb then slice into 2cm / 0.8″ thick slices. Plate on a platter, surround with the potatoes. Serve with gravy, sprinkled with extra chopped pistachios if desired!
Notes
Note 1:
Deboned lamb shoulder is preferred for even cooking and ease of rolling.
Note 2:
If eschalots are unavailable, sub with 1 small onion.
Note 3:
Use button or white mushrooms for the stuffing.
Note 4:
Adjust type of nuts based on personal preference or availability.
Note 5:
Baby potatoes can be cut in half or quartered if large.
Note 6:
Dark soy sauce adds color to the gravy but is optional.
Note 7:
Freezing the stuffing log helps to maintain its shape during the rolling process.
Cook techniques
Roasting Hazelnuts
Preheat the oven to 180°C/350°F (160°C fan-forced). Roast hazelnuts for 8 minutes, cool, then chop roughly.
Mushroom Duxelle
Melt butter in a non-stick pan over high heat. Add finely diced eschalots, minced garlic, and chopped mushrooms. Cook and stir until liquid from mushrooms evaporates, then add spinach and cook until wilted.
Cooling Stuffing
Transfer the mushroom filling to a bowl. Allow to cool for 20 minutes, then stir in remaining ingredients.
Shaping Stuffing Log
Place stuffing on cling wrap, shape it into a 35cm log, roll tightly in cling wrap, and freeze until firm.
Pounding Lamb
Place lamb shoulder fat-side down, cover with plastic wrap, and pound into a 40 x 22cm rectangle, ensuring even thickness.
Rolling Lamb
Season pounded lamb with salt and pepper. Unwrap and roll the frozen stuffing log tightly inside the lamb, securing it with kitchen twine.
Slow-Roasting
Preheat oven to 220°C/425°F (200°C fan-forced). Rub lamb roll with olive oil, season with salt and pepper, and arrange on top of tossed baby potatoes. Start with a high-temperature roast for 30 minutes, then reduce to 160°C/320°F (140°C fan) for slow roasting.
Resting Lamb
After roasting, remove lamb and potatoes, then loosely cover with foil to rest.
Making Gravy
Scoop off excess fat from roasting pan, leaving enough to sauté flour. Heat the fat, stir in flour, then gradually pour in stock. Reduce until gravy thickens.
Slicing and Serving
Remove kitchen twine from lamb, slice into 2cm thick pieces, and plate with potatoes. Serve with gravy and garnishes as desired.
FAQ
Can I use a different cut of lamb?
Yes, you can substitute lamb shoulder with other cuts like lamb leg or lamb rack, but cooking times may vary.
What can I use instead of hazelnuts and pistachios?
You can substitute with other nuts like walnuts or almonds, adjusting for taste and texture.
Can I prepare the stuffing ahead of time?
Absolutely! You can prepare and freeze the stuffing log in advance; just thaw it before using.
How do I know if the lamb is cooked properly?
The internal temperature of the lamb should reach 98°C/208°F. The meat should be easily pulled apart with a fork.
What is the best way to serve leftovers?
Leftover lamb can be reheated gently in the oven; serve in sandwiches or salads for a tasty meal.
Conclusion
The deboned lamb shoulder rolled with fabulous herb and nut stuffing, accompanied by melting potatoes and rich gravy, makes for a truly memorable dish. It combines flavorful ingredients with a delightful texture, perfect for any special occasion or family gathering.
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