Roast lamb shoulder with tarragon and bread stuffing
“Rub shoulders with some tender grass-fed lamb.”
- 1 onion, finely diced
- 6 cloves garlic, minced
- 80g butter
- 2 cups breadcrumbs
- 100g parmesan, grated
- 1/2 cup tarragon leaves,
- roughly chopped
- Salt and pepper
- 2 tbsp extra virgin olive oil
- 1 lamb shoulder, blade bone removed and butterflied open (your butcher will do this)
Lamb is easy to find all year round yet spring lamb seems to taste better because there is lush, new grass for them to feed on.
Method
Make the stuffing by lightly frying the onion and garlic in the butter until they are soft but not burnt.
Cool a little before adding the breadcrumbs, parmesan and tarragon. Season with salt and pepper and mix well. Open up the lamb shoulder, skin side down on the bench and place the stuffing in the middle, rolling the shoulder like a jam roll.
Using butcher's twine, tie the shoulder securely and place in a baking dish. Cover the skin with the olive oil, season with salt and pepper and roast in a preheated 220C oven for 20 minutes. Lower the temperature to 120C and leave for another 20-30 minutes.
Remove from the oven, place
some foil over the top and rest for 5-10 minutes before slicing and
serving.
Serves 4.
