Roast Stuffed Shoulder of Lamb with Lavender and Caper Sauce

Name: Roast Stuffed Shoulder of Lamb with Lavender and Caper Sauce
Ingredients: a shoulder of lamb, boned as described, weighing about 1.5 kg/3 lb (boned weight); 100 g/4 oz fresh soft breadcrumbs; a shoulder of lamb, boned as described, weighing about 1.5 kg/3 lb (boned weight); 1 small onion, chopped; 2 tablespoons extra virgin olive oil; 2 tablespoons sultanas or chopped dried apricots; 2 tablespoons toasted pine kernels; 2–3 cloves garlic, crushed; 2 tablespoons sultanas or chopped dried apricots; grated rind and juice of 1 orange; grated rind and juice of 1 lemon; 1 tablespoon finely chopped chervil, basil or parsley; 1 tablespoon finely chopped chervil, basil or parsley; ½ teaspoon thyme; 1 tablespoon finely chopped chervil, basil or parsley; ½ teaspoon lavender flowers; 1 tablespoon olive oil; 1 tablespoon flour; 300 ml½ pint lamb stock; 2–3 tablespoons capers (well-rinsed, if salted); zest and juice of ½ lemon; salt; pepper

Preparation info

serves
4 to 6

Difficulty
Medium

Appears in

The Scented Kitchen

By Frances Bissell

Published 2012

About

Using the inexpensive shoulder, which lends itself perfectly to slow, easy roasting, this recipe is ideal for a late Sunday lunch. I love this method of cooking lamb, which results in sweet, tender meat, almost falling from the bone. Capers and lavender flowers enhance the Mediterranean flavours of this dish.

Ingredients

a shoulder of lamb, boned as described, weighing about 1.5 kg/3 lb (boned weight)

Main course

Method

Ask your butcher to remove the two large bones from a shoulder of lamb, but to leave in the knuckle bone. This makes for much easier carving. Remove as much visible fat as possible.

Pre-heat the oven to 230°C/450°F/gas mark 8. Mix all the stuffing ingredients together and place in the centre of the opened-out shoulder. Fold over