6 servings
Prep: 30 mins,
Cooking: 3 hrs
Deboned lamb shoulder stuffed with pearl barley, sundried tomatoes, feta, fresh herbs and rolled. Prepared using the slow roasting method and served with spinach and lentils.
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Ingredients (24)
Lamb
1.2 - 1.5 kg | lamb shoulder — deboned in recipe as technique illustration OR purchase deboned, ensure to keep Bones and off cuts from deboned shoulder of lamb |
2 tsp | salt |
1 tsp | black pepper |
2 | garlic cloves — finely chopped |
1 tbsp | fresh oregano — chopped |
zest of 1 | lemon |
1 tbsp | gelatin — powdered |
2 | medium onions — peeled and sliced thickly |
1 cup | stock |
Stuffing
1 cup | pearl barley — cooked |
1/4 cup | vegetable stock — hot |
1/3 cup | sundried tomatoes — in oil, chopped |
1/3 cup | feta cheese |
4 tbsp | fresh herbs — Fresh mint, parsley, thyme, finely chopped |
Sauce
1/2 cup | white wine |
1/2 cup | Muscat — or Hanepoot |
1 cup | chicken stock — or lamb stock |
1/2 - 1 cup | pan juices — from the roasted lamb |
Peppery lentils
2 tbsp | olive oil |
2 | onions — thinly sliced |
2 cup | green lentils — cooked |
1 tbsp | pink peppercorns — finely crushed |
200 g | baby spinach |
1/2 tsp | salt |
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