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Cut the lamb shoulder into 2 pieces and place aside.
To make the stuffing, simply mix the garlic, a pinch of salt, parsley, raisins, pine nuts, egg and breadcrumbs together.
Place the stuffing between the pieces of lamb and fold over to seal.
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.
Cook for 20 minutes. Rest 10 minutes.
Carve the lamb into 1 inch thick slices, splash with balsamic and extra virgin olive oil and finish with salt and pepper.
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