Roast stuffed shoulder of lamb


serves 8
1.6 kg (3 1/2 lb) boned shoulder of lamb
1 garlic clove, finely chopped
30 ml (2 tbsp) olive oil
freshly ground black pepper
celery leaves, to garnish

for the stuffing

100 g (4 oz) bread, cubed
75 g (3 oz) butter
1/2 onion, finely chopped
4 celery stalks, finely chopped
freshly ground black pepper
30 ml (2 tbsp) finely chopped parsley
1.5 ml (1/4 tsp) cayenne pepper


1. Remove the lamb from the refrigerator about 2 hours before you intend to roast it. In a small bowl, combine the finely chopped garlic with olive oil and season generously with freshly ground black pepper. Brush the lamb with the marinade inside and out and leave to marinate for at least 1 hour.

2. Meanwhile, prepare the stuffing. Heat the grill to high.

3. Spread the bread cubes on a baking tray and grill for 4—5 minutes until evenly browned all over, turning them constantly and being careful that they do not burn.

4. In a medium-sized saucepan, melt the butter. Saute the onion and celery for 10 minutes, or until soft, turning occasionally with a wooden spoon. Season to taste with salt and freshly ground black pepper. Leave to cool a little.

5. Add the toasted bread cubes, chopped parsley and cayenne pepper to the onion and celery and stir until well mixed.

6. Heat the oven to 170C /325F /gas 3. Lay the lamb on a board, skin side down. Insert the stuffing into the hole left by the removed bones and tuck in any scrappy ends of meat. Draw the meat in and secure the blade and shank ends with skewers. Season generously with salt and freshly ground black pepper.

7. Line a roasting tin with foil. Place the joint in it and bring up the sides of the foil, without completely enclosing the meat.

8. Roast for about 1 1/4 hours for pink meat, or up to 1 3/4 hours for well done, basting occasionally with the meat juices. Increase the temperature to 200C /400F /gas 6. Open out the foil and roast the lamb uncovered for the last 30 minutes, or until golden brown and cooked through.

9. Remove the skewers from the lamb and transfer it to a heated serving platter. Leave to settle in a warm place for 10—15 minutes before carving. Garnish the shoulder of lamb with celery leaves and serve.

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