Stuffed shoulder of lamb
- 2 slices whole grain bread, chopped
- ⅓ cup fresh flat-leaf parsley
- ¼ cup sun-dried tomatoes, chopped
- 1 tablespoon capers
- 1 egg
- 1kg boned shoulder of lamb, fat-trimmed
- ¾ cup salt-reduced chicken stock
- ¾ cup water
- 500g potatoes, cut into 2cm cubes
- olive spray oil
- 1 tablespoon plain flourall purpose flourX
1 Preheat oven to 200°C. In a food processor, blend bread and parsley to resemble fine breadcrumbs. Place in a bowl. Mix in tomatoes, capers and egg.
2 Place lamb shoulder on a flat surface, skin side down. Spread bread mixture over. Roll up to enclose filling and secure with twine. Place in a deep baking dish. Pour stock and water over lamb. Cover with foil and bake for 45 minutes.
3 Line a baking tray with baking paper. Arrange potatoes on tray. Spray with oil. Roast for 45–55 minutes, or until potatoes are golden.
4 Drain pan juices and set aside for gravy. Cook lamb, uncovered, for 30–35 more minutes, or until golden. Place lamb on a chopping board. Cover with foil to keep warm.
5 To make gravy, heat pan juices over a medium heat. Slowly add flour, while whisking. Remove from heat and slowly add about 1 cup water, stirring. Return to heat, stirring, until gravy comes to the boil. Reduce heat and simmer for 2 minutes, or until gravy thickens. Pour gravy over sliced lamb. Serve with vegetables.
Separate any fat from pan juices before using the liquid to make gravy. Either allow pan juices to sit in a jug and skim fat from surface, or use a gravy fat separator.
Nutrition Info (per serve)
Total fat 18g
–Saturated fat 7g
Dietary fibre 2g
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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