Stuffed Shoulder of Lamb Wrapped in Pastry

Name: Stuffed Shoulder of Lamb Wrapped in Pastry
Yield: Serves 8-10
Ingredients: Salt and black pepper; 300 ml (½ pint) double cream; 4 tablespoons lemon juice; 1 boned shoulder of English lamb, weighing about 1.2–1.5 kg (2½-3 lb); 250 g (8 oz) spinach or kale, thick stalks removed, washed and drained; 3 tablespoons brandy; 125 g (4 oz) chestnut mushrooms, chopped finely; 1 egg, beaten; 500 g (1 lb) packet puff pastry, thawed if frozen; 50 g (2 oz) shelled walnuts, chopped finely; 2 large cloves garlic, chopped finely; 75 g (3 oz) mature Cheddar cheese, grated coarsely

Preparation info

Serves
8-10

Difficulty
Easy

Appears in

The Cook's Companion

By Josceline Dimbleby

Published 1991

About

This is an impressive piece for a large dinner party. It can be prepared well ahead, even the day before, and simply put in the oven shortly before the meal to cook the pastry. As the meat is boned, the serving is simple, providing you use a large, well-sharpened knife.

Ingredients

1 boned shoulder of English lamb, weighing about 1.2–1.5 kg (2½-3 lb)
4

Dinner

Method

If the lamb has been tied up, undo the string and lay the meat out flat. Smear the flesh with the lemon juice. To make the stuffing, put the spinach leaves into a food processor and whizz until very finely chopped. Turn into a mixing bowl and add the finely chopped mushrooms, garlic, walnuts and the grated cheese. Season with a little salt and freshly ground black pepper, then mix together thor