Roast Stuffed Shoulder of Lamb

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Preparation info

  • Portions:

    10

    • Difficulty

      Medium

Appears in

Professional Cooking

Professional Cooking

By Wayne Gisslen

Published 2014

  • About

Ingredients

U.S. Metric Ingredients
    Stuffing:
4 oz 125 g Onion, fine dice
1 tsp 5 mL Garlic, chopped fine
2 fl oz 60 g Olive oil, vegetable oil, or butter
3 oz 100 g Soft, fresh bread crumbs (about 2 cups)
cup 80 mL Chopped parsley
½ tsp 2 mL Dried rosemary
¼ tsp 1 mL Black pepper
½ tsp 2 mL Salt
1 1 Egg, beaten
1 1 Boneless lamb shoulder, about 4 lb (1.8 kg)
as needed as needed Oil
as needed as needed Salt
as needed as needed Pepper
as needed as needed Dried rosemary
    Mirepoix:
4 oz 125 g Onion, chopped
2 oz 60 g Carrot, chopped
2 oz 60 g Celery, chopped
2 oz 60 g Flour
1 qt 1 L Brown beef stock or lamb stock
4 oz 125 g Tomatoes, canned
to taste to taste Salt
to taste to taste Pepper

    Method

    Procedure

    1. Sauté the onion and garlic in oil until soft. Remove from heat and cool.
    2. Combine onion and garlic with the remaining stuffing ingredients and mix lightly.
    3. Lay the lamb shoulder out flat, fat side down (see Figure 16.2).
    4. Spread the lamb with the stuffing and roll it up. Tie the roll tightly.
    5. Rub the meat with oil, salt, pepper, and rosemary.
    6. Place the meat on a rack in a roasting pan. Insert a meat thermometer into the thickest part of the meat (not into the stuffing).
    7. Place in a 325°F (165°C) oven. Roast the meat about 1½ hours.
    8. Place the mirepoix in the bottom of the roasting pan. Baste the meat with fat and continue to roast until the thermometer reads 160°F (71°C). Total cooking time is about 2½ hours.
    9. Remove the roast from the pan and let stand in a warm place.
    10. Set the roasting pan over high heat to clarify the fat and finish browning the mirepoix. Drain off about three-fourths of the fat.
    11. Add the flour to the pan to make a roux, cooking it until it is brown.
    12. Stir in the stock and tomatoes and bring to a boil. Simmer, stirring, until the gravy is thickened and reduced to about pt (750 mL).
    13. Strain and skim excess fat.
    14. Season to taste with salt and pepper.
    15. Slice the roast crosswise, so each slice contains stuffing in the center. When slicing, be careful to keep the slices from falling apart. Serve each portion with 2 oz (60 mL) gravy.