23/03/14 10:12 Filed in: British - Main
With all the lamb I was given from the butcher’s course, it was inevitable that I would use some of the boned lamb shoulder for a Sunday Roast. I cut about 900 grams off the boned shoulder of lamb and marinaded in a plastic bag for 24hr in rosemary, garlic and lemon.
Afterwards, it was stuffed with onion, toasted breadcrumbs, toasted pine nuts, anchovies, rosemary, Parmesan and parsley. Served simply with roasted vegetables and topped with the red wine cooking juices and fresh mint sauce on the side.
A gorgeous spring, light and fresh Sunday dinner.
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