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Lemon-and-Herb Stuffed Shoulder of Lamb

A gourmet stuffed lamb roast served with a homemade lamb jus, fresh mint sauce, and layered boulangère potatoes.

LambMain CourseGourmetRoastSunday Dinner
Estimated Nutrition
Calories
802.1
kcal / serving
4812.5 kcal total
Carbs
25.3g
per serving
151.8 g total
Fat
48.4g
per serving
290.4 g total
Protein
65.9g
per serving
395.2 g total
Cook Time
100
minutes
Serves
6
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
1
tbsp
Redcurrant Jelly
2
tbsp
Baby Capers
Drained
Fruits
1
piece
Lemon
Zest only
GrainsCereals
1
tbsp
Plain Flour
Heaped, for thickening jus
75
g
White Bread
Slightly stale, crusts removed, 1cm cubes
Liquids
1
l
Water
Cold
Meat
500
g
Lamb Bones
Reserved from shoulder
2
kg
Lamb Shoulder
Bone-out, trimmed
NutsSeeds
4
sprig
Thyme
Fresh
1
piece
Bay Leaf
Fresh
4
clove
Garlic
Crushed to a paste
5
tbsp
Mint
Heaped, chopped fresh
3
tbsp
Parsley
Heaped, chopped fresh
OilsFats
1
splash
Olive Oil
For browning bones
Vegetables
0.5
piece
Onion
Medium, peeled and quartered
2
stalk
Celery
Trimmed and cut into short lengths
1
piece
Carrot
Medium, peeled and cut into short lengths
1
piece
Leek
Medium, finely sliced
1.2
kg
Potatoes
Thinly sliced

Method

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