Stuffed shoulder of lamb

Instructions

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.