Rolled Shoulder of Lamb Stuffed with Nettles
This makes a lovely alternative to the usual Easter roast but of course if you don’t fancy nettles, spinach will work just as well. Try our recipe now!
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Cooking tools:
- Grill
- Instant-read thermometer
- Butcher's twine
- Carving knife
- Microplane
- Chef's knife
- Cutting board
- Pan
- Colander
- Mixing bowl
- Spoon
- Carving board
Ingredients
- 1 lamb shoulder, deboned (ask your butcher to do this)
- 150g nettles, thoroughly washed and stalks removed
- 70g hazelnuts, toasted and roughly chopped
- 8 anchovy fillets, finely chopped
- 1 bulb garlic, cloves peeled and crushed
- Zest of 2 lemons
- You will also need some string, for tying the lamb.
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