Mint and Rosemary Stuffed Lamb Shoulder | Chef's Complements
An excellent Sunday roast option that the whole family will enjoy. Bursting with flavour from the mint and rosemary stuffing.
Ingredients
- FOR THE LAMB
- 1.75-1.8kg boned shoulder of lamb
- Salt and pepper to season
- Kitchen string
- 2 tablespoons vegetable oil
- 1 large onion - halved and thinly sliced
- 250g small carrots - peeled and roughly chopped
- 4 fresh bay leaves
- 250ml hot lamb stock
- FOR THE STUFFING
- 25g butter
- 1 medium red onion - finely chopped
- 3 cloves garlic - finely chopped
- 75g fresh white breadcrumbs
- 55g toasted pine nuts - roughly chopped
- Zest 1 lemon
- 4 tablespoons chopped rosemary
- 4 tablespoons chopped mint
- 1 teaspoon salt
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