Stuffed Lamb Shoulder

Stuffed Lamb Shoulder

Even though spring is a bit late this year, the lambs are not. ;)

Stuffed Lamb Shoulder

Adapted from Meine mediterane K├╝che by Vincent Klink


3 Tbsp olive oil
300 g shallots, diced
2 cloves garlic, diced
1 Tbsp English mustard powder
leaves of 4 sprigs thyme
1 small leek, sliced
1 small carrot, diced
1 sprig cellery, sliced
1 lamb shoulder, de-boned, about 600 g
salt, pepper
3 tomatoes, skinned and diced
250 ml stock or water
1 Tbsp cold butter


Preheat the oven to 160°C.

In a skillet, heat 1 Tbsp olive oil, add the shallots and fry until translucent, add the garlic and mustard powder, fry until fragrant, remove from the heat and set aside.

Spread out the lamb shoulder on your work surface, sprinkle with salt and pepper, evenly distribute the shallot-mustard mixture on the meat. Roll the meat ino a log, dress the log with kitchen yarn and sprinkle with salt and pepper on the outside.
In a braising pot, heat the remaining olive oil, add the stuffed lamb shoulder and fry on all sides until nicely browned. Add the leek, carrot and cellery, put a lid on and transfer to the oven. After 30 minutes add the tomatoes. After 15 more minutes add the stock. Braise in the oven for a total of 90 minutes. Add more stock if the pot runs dry. Transfer the shoulder to a plate and keep warm in the (switched off) oven. Pass the sauce through a colander or sieve and whisk in the cold butter. Slice up the meat and serve with the sauce.

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