Main content


  • 1 x 1kg lamb shoulder, boned

  • 1 clove garlic, roughly chopped

  • 1½ Tablespoons Italian parsley, finely chopped

  • 1 Tablespoon raisins

  • 1 Tablespoon toasted pine nuts

  • 1 egg, beaten

  • ½ cup soft fresh breadcrumbs

  • Sea salt and freshly ground pepper

  • Balsamic vinegar, to taste

  • Extra virgin olive oil


  • 1.

    Cut the lamb shoulder into 2 pieces and place aside.

  • 2.

    To make the stuffing, simply mix the garlic, a pinch of salt, parsley, raisins, pine nuts, egg and breadcrumbs together.

  • 3.

    Place the stuffing between the pieces of lamb and fold over to seal.

  • 4.

    Season well.

  • 5.

    Heat a little olive oil on a flat top grill and sear the lamb. Place a heavy-based pan filled with water on top to weight it down.

  • 6.

    Cook for 20 minutes. Rest 10 minutes.

  • 7.

    Carve the lamb into 1 inch thick slices, splash with balsamic and extra virgin olive oil and finish with salt and pepper.

» Metric Converter


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
1 comment • 0 ratings
Please login to comment
Posted by Peter990Report
How tragic. I don't expect anything for nothing and greatly enjoy Neil Perry's recipes on this site but trying to print out the shopping list AND the cooking details is simply impossible without being invaded with Telstra advertising overprint and other ***. I simply cannot find an easy way to store into my cookbook the ingredients, method and print. Please advise?