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Stuffed Roast Lamb

  • 6servings
  • 80minutes

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Source: allrecipes.co.ukReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B9, B12, H, C, D
MineralsCopper, Chromium, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 100ml milk, warmed

  2. 1 slice of French bread

  3. 20g butter

  4. 1 small fennel bulb

  5. 100g porcini mushrooms, cleaned and minced

  6. 1 tablespoon garlic, mashed

  7. 1 egg

  8. 2 tablespoons pine nuts

  9. 1 tablespoon freshly chopped chervil

  10. 1 tablespoon freshly chopped parsley

  11. 1 1/5 kg boneless lamb shoulder

  12. 4 slices Italian ham

  13. Potatoes, peeled and quartered

  14. Green beans or peas

Instructions Jump to Ingredients ↑

  1. Preheat oven to 240 C / Gas 9. Soak the bread in the warm milk.

  2. Melt the butter in a frying pan over medium heat. Add the sliced fennel and cook for 5 minutes. Transfer to a bowl and add mushrooms, bread, garlic, egg, pine nuts and herbs.

  3. Slice into the lamb shoulder to create a pocket for stuffing.

  4. Fill with the stuffing and wrap with slices of ham, securing with skewers if necessary. Transfer to a buttered roasting dish.

  5. Bake for 10 minutes, then reduce temperature to 180 C / Gas 4. Bake for 35-40 minutes longer, add some small potatoes if around the meat. Add a teaspoon of water after 15 minutes.

  6. Serve with fresh peas or beans.

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