Rolled Shoulder of Lamb Stuffed with Nettles | Outback Barbecues
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!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.outbackbarbecues.com.
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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