Shoulder of Lamb Stuffed with Nettles and Hazelnuts
Indulge in the rich flavors of lamb, stuffed with nettles and hazelnuts, cooked to perfection on your Outback grill.
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Cooking tools:
- Grill
- Instant-read thermometer
- Butcher's twine
- Saucepan
- Colander
- Chef's knife
- Cutting board
- Mixing bowl
- Grater
- Tongs
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 tieing the lamb.
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