4 servings
Prep: 15 mins,
Cooking: 2 hrs 15 mins
A deboned lamb shoulder rolled with herb stuffing, pot roasted with potatoes and served with root vegetables and a rich jus.
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Ingredients (24)
Lamb
1 cup | fresh breadcrumbs — 3 slices of bread |
4 tbsp | fresh herbs |
1 | orange zest — zest and juice |
1/4 | dried cranberries |
1 tbsp | cranberry sauce |
oil | |
1 tbsp | butter |
2 tsp | salt |
1 kg | lamb shoulder — deboned |
butcher’s string | |
4 tbsp | ghee |
2 large | large onions — peeled and thinly sliced |
4 cup | lamb stock — chicken stock |
Vegetables
8 medium | potatoes — peeled and halved |
4 medium | carrots — peeled and cut into large chunks |
4 small | sweet potatoes — peeled and cut into thick rounds |
8 baby | beetroot — peeled |
4 | parsnips — peeled and cut into large chunks |
2 small | red onions — peeled and cut into quarters |
1 tsp | salt |
1/2 tsp | pepper |
1 tbsp | olive oil |
3 sprigs | fresh thyme |
2 sprigs | fresh rosemary |
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