Wednesday, 29 December 2010

Rolled Lamb Shoulder with Pecorino & Mint

You can't beat a good roast, around this time of year they're all the rage. It can become exhausting coming up with new ideas, so how about this to beef up your roasting repertoire? The lamb simply melts in the mouth, and has extra decadence from the pecorino and mint stuffing.

Top tip: If you don't have the time or scared you might do things wrong, you can always ask your local butcher to debone the lamb for you.

Serves 6


Lamb Shoulder - 1
Fresh Mint - 1 bunch
Pecorino Cheese- 100g
Dried Thyme - 1 tbsp
Garlic - 6 cloves
Onion - 1
Olive Oil - 20mls

1. Using a sharp knife debone the lamb shoulder, keeping the meat intact, and salvaging as much meat from the bone as possible. Keep the bones!

2. On the inside of the lamb season very generously. Start with a sprinkling of salt and pepper, then shave the Pecorino over the top. Peel and roughly chop the garlic, and distribute evenly. Tear up the mint leaves, and scatter evenly before sprinkling on the thyme.

3. Roll the meat with your hands into a tight cylinder, and secure in place with string.

4. To prepare your roasting tray, place the bones and a quartered onion in the center. Place the lamb shoulder on top and drizzle on the olive oil. Season again with salt and pepper.

5. Cover with tin foil and roast in a pre-heated oven at 250 degrees Celsius for 20 minutes, before lowering the temperature to 170 degrees and roast for another hour and 40 minutes.

6. Let the meat rest once done for at least 15 minutes before carving. You can use this time to make a red wine gravy from the juices.

Serve with seasonal vegetables, my Roasted Baby Parsnips & Carrots with Cumin and a pea and mint pureé.

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