A stuffed lamb roast makes a savory, elegant holiday centerpiece โ and this slow-cooked
shoulder is surprisingly approachable.
Adapted from the recipe by Recipe Tin Eats
Prep Time: 40 minutes
Freeze time: 3 hrs
Cook Time: 3 hrs
Serves: 5
Ingredients
*Ingredients available at the farmersโ market
โ 3 lb boneless lamb shoulder*
โ 1 ยฝ tsp kosher salt (divided)
โ 1 tsp black pepper
โ 2 tsp extra virgin olive oil
For the stuffing:
โ 1 Tbsp unsalted butter
โ 1 small onion*, diced
โ 3 cloves garlic, minced
โ 1 ยฝ cups mushrooms*, chopped
โ 2 cups tightly packed spinach*, chopped
โ โ
cup cashews*, chopped
โ 1 ยฝ tsp fresh rosemary*, finely chopped
โ 1 Tbsp lemon zest
โ ยฝ tsp kosher salt
โ ยผ black pepper
Instructions
- Melt the butter in a pan over high heat. Add the onions, garlic, and mushrooms, and
cook about 5 min until the liquid from the mushrooms evaporates. Add spinach and cook
until wilted. Allow to cool, then stir in remaining ingredients. - Roughly shape the stuffing into a long log (13โณ long) on a piece of plastic wrap. Roll up
tightly and freeze until firm. - Place the lamb shoulder fat-side down, cover with parchment paper, and pound to a
even thickness (โ โณ). - Sprinkle the surface with half the salt and pepper, place the frozen stuffing in the center,
and roll up tightly, finishing with the seam side down. Secure with kitchen twine tied
every ยฝโณ. - Preheat the oven to 425โ, and place the lamb in a roasting pan. Rub with olive oil and
season with salt and pepper. - Roast for 30 min, then turn the heat down to 320โ and roast for 2 ยฝ hours or until the
internal temperature is 208โ. - Remove from the oven and cover loosely with foil and allow to rest before transferring to
a serving platter and slicing.
