Roast Boned Lamb Stuffed with a Pinwheel of Fresh Herbs

Name: Roast Boned Lamb Stuffed with a Pinwheel of Fresh Herbs
Cuisine: Israeli
Ingredients: 5 tablespoons finely snipped chives; 2 tablespoons finely chopped parsley; 2 tablespoons finely chopped fresh basil, or 2 teaspoons dried basil; 2 tablespoons finely chopped fresh basil, or 2 teaspoons dried basil; 2 teaspoons finely chopped fresh rosemary, or ½ teaspoon dried rosemary; 2 teaspoons finely chopped fresh rosemary, or ½ teaspoon dried rosemary; 1 teaspoon grated lemon zest; 1 × 1.6 kg (3½ lb) (net weight) boned shoulder of lamb; 1 tablespoon olive oil; 1 teaspoon dry mustard; 1 teaspoon plain flour; 2 tablespoons Demerara or light brown sugar; 1 onion, peeled and sliced; 2 teaspoons cornflour mixed with 300 ml (10 fl oz) cold water; 2 teaspoons cornflour mixed with 300 ml (10 fl oz) cold water; 1 beef stock cube, crumbled; 1 teaspoon light or dark brown sugar; 1 teaspoon light or dark brown sugar; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper

Preparation info

Makes
6-8
servings

Difficulty
Easy

Appears in

Mother and Daughter Jewish Cooking

By Evelyn Rose and Judi Rose

Published 2000

About

A boned shoulder of lamb is ‘stuffed’ with a lavish layer of fresh herbs, then rolled before roasting so that as each slice is carved it reveals a fragrant pinwheel of green. This is equally good served hot or cold for a summer buffet.

Ingredients

5 tablespoons finely snipped chives
2 tablespoons finely chopped parsley
2

Asia
Israel
Main course
Summer

Method

About 3 hours before you intend to roast the meat, mix all the herbs and the lemon zest together in a small bowl.

Lay the meat, skin-side-down, on a board and cut out any lumps of fat. Cover with a piece of greaseproof paper and pound to a fairly even thickness with a meat mallet or the end of a rolling pin. Remove the paper. Lightly sprinkle the meat with salt and pepper, then s