Stuffed Lamb Roll

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Preparation info

  • Serves

    5 to 6

    • Difficulty


Appears in

The Clay-Pot Cookbook

The Clay-Pot Cookbook

By Georgia Sales

Published 1974

  • About

Boneless rolled shoulder of lamb is one of the many "best buys" in the lamb department. Practically all meat, it's priced at $1.59 a pound (as of January 1974). The easy-tomake stuffing adds a spicy zest to this unusual dish.


  • 1 boneless rolled shoulder of lamb (about 4 pounds) trimmed of all fat
  • 1 medium onion, chopped
  • 2 large cloves garlic, crushed
  • ½ cup ripe olives, chopped
  • 3 tablespoons fresh parsley, chopped
  • ½ teaspoon dried marjoram
  • ½ teaspoon fresh rosemary, chopped (or 4 teaspoon dried rosemary)
  • 2 teaspoons salt
  • ¼ teaspoon fresh ground pepper
  • ½ cup white wine
  • 1 teaspoon arrowroot, approximately


Presoak a clay pot, top and bottom, in water for 15 minutes.

In a large mixing bowl make a stuffing by combining the onion, garlic, olives, herbs, 1 teaspoon of the salt and the pepper.

If the lamb comes from the butcher rolled and tied, untie and unroll it, then rub both sides of it with the remaining 1 teaspoon of salt.

Spread the stuffing onto the unrolled lamb, roll up tightly and tie with white string.

Place the lamb roll in the presoaked pot and add ¼ cup of the white wine.

Place the covered pot in a cold oven.

Set temperature at 450 degrees.

Cook for 90 minutes (but use your meat thermometer for an accurate guide).

When the lamb is done, remove the pot from oven and pour off the liquid into a saucepan. Heat, add the remaining ¼ cup of white wine, and thicken with the arrowroot.

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