Rolled Shoulder of Lamb with Pilau Rice and Kale Stuffing
This flavoursome rolled shoulder of lamb joint is stuffed with a fusion of Asian and British ingredients; pilau rice, fresh kale, sultanas and toasted pinenuts. It's alternative roast for any special ocassion and is served with a rich gravy and seasonal vegetables,
1 hour 40 minutes
To Cook Medium: Medium: 25 minutes per 450g/1lb plus 25 minutes
To Cook Well Done: Well done: 30 minutes per 450g/1lb plus 30 minutes
- 1.3kg/3lb lean boned and rolled lamb shoulder joint
- Salt and freshly milled black pepper
- 60ml/4tbsp fresh thyme leaves
- Grated zest of 2 lemons
- 15ml/1tbsp rapeseed or olive oil
For the Pilau Rice and Kale Stuffing
- :½ x 250g pack prepared pilau rice
- 25g/1oz fresh kale, rinsed and finely chopped
- 25g/1oz sultanas
- 25g/1oz toasted pine nuts
For the Gravy
- :15ml/1tbsp plain flour
- 450ml/¾pint good, hot lamb stock
- 150ml/¼pint good red wine or Port
- Preheat the oven to Gas mark 4-5, 180-190°C, 350-375°F.
- Scatter the half the thyme and half the lemon zest on a large tray. Unroll the joint (reserving any elasticated meat bands) and coat each side with the rosemary. Leave skin side down and season.
- To prepare stuffing; in a small bowl mix half the pilau rice with the remaining thyme, lemon and other stuffing ingredients, mix well and spread evenly over the lamb. Roll up and secure with butcher’s string or reserved elasticated meat bands. Weigh the joint and calculate the cooking time.
- Place on a metal rack in a large non-stick roasting tin, drizzle with the oil and roast in a preheated oven for the preferred, calculated cooking time. Cover with foil if browning too quickly.
- Remove the joint from the oven, transfer to a large plate, cover and leave to rest for 15-20 minutes.
- To prepare the gravy; spoon off any excess fat from the roasting tin and discard. Place the roasting tin over a medium heat and sprinkle over the flour. Stir well with a small whisk or spoon, add a little stock and stir again, scraping the base of the pan to release any rich, sediment.
- Add the remaining stock, red wine or Port and any meat juices, adjust the seasoning, if required and simmer for 8-10 minutes, stirring occasionally or until reduced to a well-flavoured gravy. Strain before serving.
- Serve with seasonal vegetables and the gravy.