Slow Roast Stuffed Lamb Shoulder
A deboned lamb shoulder rolled around a mushroom, spinach, and nut stuffing, then roasted slowly with potatoes and finished with pan gravy.
Equipment
- Roasting pan
- Kitchen twine
- Meat mallet
- Large skillet
Ingredients
Main Ingredients
- 2 tsp extra virgin olive oil for the stuffing
- 1 tbsp unsalted butter for the stuffing
- 2 shallots finely diced, for the stuffing
- 3 cloves garlic finely minced, for the stuffing
- 10 oz button mushrooms finely chopped, for the stuffing
- 2 cup baby spinach roughly chopped, for the stuffing
- 3 tbsp skinless hazelnuts for the stuffing
- 3 tbsp pistachios roughly chopped, for the stuffing
- 1 ½ tbsp chopped fresh parsley for the stuffing
- 1 ½ tsp chopped fresh rosemary for the stuffing
- 1 tbsp lemon zest for the stuffing
- ¼ tsp kosher salt for the stuffing
- ½ tsp black pepper for the stuffing
- 3 lb deboned lamb shoulder for the lamb
- ¾ tsp kosher salt for the lamb
- ½ tsp black pepper for the lamb
- 2 ¼ lb baby potatoes halved, for the roast
- ¼ tsp kosher salt for the potatoes
- ¼ tsp black pepper for the potatoes
- 1 tbsp extra virgin olive oil for drizzling
- 2 tbsp all purpose flour for the gravy
- 1 ¼ cup low sodium beef broth for the gravy
- ¼ tsp low sodium soy sauce for the gravy, optional
Instructions
Cooking
- Sweat the aromatics. Warm the butter and 2 teaspoons of oil in a large skillet over medium heat. Add the shallots and garlic and cook until fragrant. Cook the vegetables. Add the mushrooms and spinach and cook until soft and the pan is mostly dry.
- Mix the stuffing. Stir in the nuts, parsley, rosemary, lemon zest, salt, and pepper, then let the mixture cool. Heat the oven. Set the oven to 325 degrees F. Lay the lamb flat and pound it to an even thickness with a mallet.
- Roll the lamb. Spread the stuffing over the lamb, roll tightly, and tie every inch or two with kitchen twine. Set up the pan. Season the lamb with the salt and pepper listed for the lamb, set it in a roasting pan, and arrange the potatoes around it with the salt and pepper listed for the potatoes.
- Roast. Drizzle with the tablespoon of oil and roast 2 1/2 to 3 hours, until the lamb is fork tender and well above 145 degrees F inside.
- Rest the meat. Move the lamb to a board and the potatoes to a dish. Tent the lamb with foil and rest 15 minutes.
- Make the gravy. Whisk the flour into the pan drippings over medium heat, slowly add the broth and soy sauce, and simmer until thickened. Slice the lamb and serve with potatoes and gravy.
Notes
Substitutions: Use 1 small yellow onion for the shallots, and fresh thyme or 1 teaspoon dried rosemary for the fresh rosemary.
Tips: Pound the lamb evenly, cool the stuffing before spreading, and rest the roast before slicing.
Storage: Refrigerate sliced lamb with gravy for 3 to 4 days or freeze for up to 3 months.