Name: Roast Stuffed Shoulder of Lamb with Lavender and Caper Sauce
Yield: serves 4 to 6
Ingredients: 2 tablespoons toasted pine kernels; a shoulder of lamb, boned as described, weighing about 1.5 kg/3 lb (boned weight); grated rind and juice of 1 orange; grated rind and juice of 1 lemon; 1 small onion, chopped; 2–3 cloves garlic, crushed; 2–3 tablespoons capers (well-rinsed, if salted); 1 tablespoon finely chopped chervil, basil or parsley; zest and juice of ½ lemon; 1 tablespoon olive oil; ½ teaspoon lavender flowers; ½ teaspoon thyme; 100 g/4 oz fresh soft breadcrumbs; 2 tablespoons extra virgin olive oil; 2 tablespoons sultanas or chopped dried apricots; pepper; 1 tablespoon flour; 300 ml½ pint lamb stock; salt

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