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Stuffed Shoulder of Lamb

Serves 4 to 6

Ingredients

  • 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
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Method

  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.
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