Stuffed Shoulder Of Lambchateau Lafite Rothschild Stuffed Shoulder Of Lamb Recipes

STUFFED LEG OF LAMB

Steps:

• Preheat the oven to 200 degrees C (400 degrees F). Tear the bread into rough 2-centimeter (3/4-inch) chunks and place in a food processor, then pour over the Prosecco, drizzle with 1 tablespoon of oil, finely grate in the lemon zest and squeeze in the juice. Season generously with sea salt and black pepper, then leave to soak for 10 minutes. Peel the garlic and roughly chop with the chilli, pick the mint leaves, and add to the processor with the anchovies and capers. Pulse into crumbs, then taste and season to perfection, if needed.
• Lay the lamb leg on a board, skin side down. Massage all over with a pinch of salt and pepper, then spoon over the stuffing in an even layer. Roll up the leg meat to seal the filling inside, then tie at regular intervals with six lengths of string to make sure the stuffing is secure. Place straight on to the bars of the oven, with a tray underneath to catch the juices. Roast for 1 hour 10 minutes, or until the lamb is golden, yet still blushing and pink in the middle (cook for a further 10 to 15 minutes if you prefer your lamb well done). Rest for 5 minutes, while you simmer the tray of drippings on a medium heat with a little water, stirring to pick up any nice sticky bits. Slice the lamb and spoon over the tray juices. Beautiful served with roast potatoes and seasonal veg--or I love it stuffed into a sandwich.

BRAISED SHOULDER OF LAMB WITH JEWELLED STUFFING

Steps:

• To make the stuffing, soak the dates, apricots and cranberries in boiling water for 30 mins, then drain and squeeze dry gently. Mix with the rest of the stuffing ingredients and salt and pepper.
• Season the lamb well on both sides. Spread on the stuffing, then roll into shape and secure with string. Heat the oil in a large, lidded ovenproof pan. Add the lamb and brown on all sides. Remove to a plate.
• Heat oven to 150C/130C fan/gas 2. Brown the onions in the remaining fat for 5 mins, add the garlic and sizzle for 30 secs. Now pour in the cider and as it bubbles, scrape up any caramelised bits at the bottom and sides of the pan. Add enough of the stock to come ¹/³ of the way up the lamb, and the orange zest, cinnamon and bay leaves.
• Cover with a piece of crumpled baking parchment and cook for 2½-3 hrs, turning halfway through, until the meat is completely tender. Remove and wrap with foil. Strain the juices and spoon off any fat that comes to the top, then put into a wide pan and boil to reduce for 5-10 mins, until slightly thickened and rich in flavour. Season with salt, pepper and a squeeze of lemon or orange juice, if necessary. Slice the lamb and serve with the sauce, and parsley sprinkled over.

STUFFED SHOULDER OF LAMB

Steps:

• For the stuffing, fry the onion in a frying pan in the butter until softened. Add the lamb's liver and cook for a few minutes. Remove from the heat and cool before adding the remaining stuffing ingredients.
• Spread the stuffing across the length of the boned lamb, tie it into a roll with kitchen string. This can be done the day before and refrigerated overnight.
• Preheat the oven to 180C/350F/Gas 4.
• Put the lamb on a roasting tray, cover with foil and roast for 2¼ hours. Remove the foil for the final half hour of cooking.
• Place the lamb in a warm place to rest.
• For the gravy, heat the dripping in a pan and fry the onion until softened. Add the flour and stir until all the flour is absorbed. Pour in the port and cook until the volume of liquid has reduced by half.
• Pour in the stock and cook again until the volume of liquid has reduced by half again. Add the redcurrant jelly, salt, freshly ground pepper, nutmeg and gravy browning to taste.

LEMON-AND-HERB STUFFED SHOULDER OF LAMB

Steps:

• For the lamb jus, first make some lamb stock. Put the lamb bones into a large saucepan with a little oil and fry over a medium to high heat for 8-10 minutes, until lightly browned all over. Add the onion, celery, carrot, thyme and bay leaf to the pan.
• Pour over the water and bring the mixture to the boil. Reduce the heat until the stock is simmering, then continue to simmer for 45 minutes, skimming the foam from the surface of the liquid at regular intervals.
• Remove the stock from the heat and strain through a fine sieve into a clean jug or bowl; set aside to cool. Once cooled, spoon off any fat that has risen to the surface of the liquid.
• While the stock is simmering, make the stuffing. Heat two tbsp of the oil in a large non-stick frying pan over a low to medium heat. Add the bread cubes, in batches if necessary, and fry for 3-4 minutes, or until golden-brown. Transfer the fried bread cubes to a large mixing bowl.
• Add the remaining oil to the frying pan and add the leek, onion and garlic. Fry for 2-3 minutes, stirring regularly, until softened but not browned. Transfer the vegetables to the bowl containing the bread.
• Stir the capers, lemon zest, mint and parsley into the bread and vegetables until well combined, then season, to taste, with salt and freshly ground black pepper. Set aside to cool.
• For the mint sauce, mix the chopped mint leaves and sugar in a small bowl, then crush using the back of a spoon for 1-2 minutes to extract the flavour from the mint. Stir in the white wine vinegar and a dash of olive oil until well combined. Set aside.
• For the lamb, place the lamb onto a chopping bard, skin-side down. Cover the lamb with a large sheet of cling film, then flatten the meat into a large, neat rectangle shape, about 3cm/1½in in thickness, using a rolling pin or meat mallet. Season all over with salt and freshly ground black pepper.
• With the longest sides of the lamb rectangle facing you, spoon the stuffing mixture horizontally across the middle of the lamb rectangle (from one short side to the other). Wrap the two long sides of the lamb rectangle around the stuffing to fully enclose it. Truss the lamb securely at 3cm/1½in intervals in several places using cooking string. (Tie the two ends first, then the middle, then fill in the gaps. That way the stuffing doesn't get squeezed out.)
• Weigh the trussed lamb joint and make a note of the weight, then place the lamb into a roasting tin. (At this stage, the lamb can be chilled for several hours; remove from the fridge and bring back to room temperature before roasting.)
• For the boulangère potatoes, heat the oil in a large, non-stick frying pan over a medium heat. Add the onion and thyme sprigs and fry, stirring occasionally, for 8-10 minutes, until the onion has softened and browned slightly. Add the garlic and continue to fry for 2-3 minutes, then season, to taste, with salt and freshly ground black pepper.
• Grease a 20cm x 30cm/8in x 12in roasting tin or ovenproof dish with a little oil.
• Arrange a layer of potato slices to cover the base of the dish. Sprinkle over one-third of the fried onions. Continue layering the potato slices and onion mixture, ending with a layer of potatoes.
• Pour over the stock until it just reaches the top layer of potatoes. Season again with freshly ground black pepper and garnish with a few sprigs of thyme.
• To cook the lamb and potatoes, preheat the oven to 200C/400F/Gas 6. Rub the trussed lamb joint all over with the oil and season well with salt and freshly ground black pepper. Roast the lamb in the centre of the oven, and the potatoes at the bottom of the oven. For the lamb, allow 20 minutes of cooking time per 500g/1lb 2oz of weight. (The full cooking time should be approximately 1hour 20minutes).
• When the lamb has cooked to your liking, remove from the oven and set aside on a chopping board. Cover with a piece of aluminium foil and a couple of clean tea towels to keep warm, then set aside to rest. Reserve the roasting tray.
• Meanwhile, continue cooking the potatoes at the top of the oven for a further 10-15 minutes, or until browned on top.
• To make the lamb jus, spoon as much fat as possible from the top of the juices left in the roasting tray, then place the tray over a medium heat and whisk the flour into the juices. Cook for 10-15 seconds.
• Gradually add 300ml/10½fl oz of the reserved lamb stock to the flour mixture, whisking after each addition until the mixture is smooth and well combined.
• Stir in the redcurrant jelly and the mint sprig and bring the mixture to a gentle simmer. Continue to simmer for 10 minutes, stirring occasionally, then season, to taste. Stir in any juices released from the resting meat, then strain the jus into a warmed jug.
• To serve, trim the ends off the roast lamb parcel, then remove the string. Carve the stuffed lamb shoulder into thick slices. Spoon a portion of boulangère potatoes into the centre of each of six warmed plates. Place a few slices of stuffed lamb alongside each and drizzle over the lamb jus and a little mint sauce. Garnish with a few small whole mint leaves.

STUFFED LAMB SHOULDER WITH GARLIC SAUCE

Steps:

• For the stuffing:
• In a bowl, mix the carrots, leeks, celery root, celery leaves, parsley, chives, and chervil.
• Cut or lamb roast and lay flat. Stuff the lamb shoulder, spreading the herb stuffing over the surface, leaving a 1-inch border. Season the herb mixture with salt and pepper. Roll the lamb up, tie it up with string at 1-inch intervals, brush it with olive oil and season the meat with salt and pepper. With a sharp knife, make small incisions in the meat and insert the halved garlic cloves.
• Preheat the oven to 350 degrees F.
• In a large oven-proof heavy skillet, heat the canola oil on high. Add the lamb shoulder to the skillet and sear on all faces until browned, about 10 minutes. Add the veal stock and garlic head. Season with salt and pepper. Remove from the heat and put in the oven for about 2 1/2 hours for medium, or using a meat thermometer until it reads 165 degrees F for medium or 170 degrees F for well done.
• Remove the lamb shoulder from the skillet and keep warm. Mash the roasted garlic in the sauce. Strain over a medium-size stockpot and cook until reduced by half. Whisk in the butter. Season with salt and pepper and keep warm.
• Slice the lamb shoulder and serve with the roasted garlic sauce and hash browns.

ROAST LAMB STUFFED WITH APRICOT & MINT

Steps:

• Lay the lamb, skin-side down, on a board - if the joint you bought is tied up, then snip the strings and unroll it. Cut several pieces of string long enough to tie around the lamb, then slide them under the joint so they're regularly spaced out. Mix the stuffing ingredients together, and season well. Spread the stuffing out along the middle of the lamb, then fold the meat over to form a roll. Tie the string so the roll stays together, but don't make it too tight or it will cut into the meat. Tie some string lengthways too, if necessary.
• Heat oven to 170C/150C fan/gas 3. Season the lamb evenly all over. Heat a little oil in a large frying pan, then brown the lamb all over. Start with the side where the seam meets, as this will stop the lamb breaking up when you carve it.
• Tip the veg, garlic and rosemary into a roasting tin and put the lamb on top, seam-side down. Cook the lamb until the core temperature reaches 60C on a meat thermometer - this should take around 1 hr for a 2kg leg. As you rest the lamb, the temperature will continue to rise so don't overcook it.
• Lift the lamb out of the tin and, keeping it warm, rest for up to an hour. Put the roasting tin on the hob. Add the stock, bring to a simmer, then tip the lot into a saucepan, scraping up any bits. Add 500ml water and then simmer again until reduced by half. Pour through a fine sieve and serve with the lamb.

STUFFED LEG OF LAMB

Steps:

• Remove plastic netting or twine from around the leg of lamb, if any, and open up the roast on a cutting board. Place the boned side of the roast up. With a sharp paring knife, cut away any excess fatty areas. Use a sharp knife to cut 1/2-inch deep slits in the meat about 2 inches apart, to help the meat lie flat. Cover the meat with a sturdy piece of plastic wrap or a cut-apart food storage bag, and pound the meat with a mallet or the edge of a small plate until the roast is about 3/4 inch thick everywhere, and 10 to 14 inches square.
• Preheat an oven to 400 degrees F (200 degrees C).
• Sprinkle the upper side of the meat with salt and pepper, and then spread spinach leaves over the top of the roast to within 1/2 inch of the edges. Break up the goat cheese and sprinkle it evenly over the spinach, then sprinkle the pine nuts over the cheese.
• Roll the roast up into a tight cylinder, and tie the roast together with kitchen twine at 2 inch intervals. It's okay if a little stuffing protrudes from the sides of the roast.
• In a flat dish, mix together the flour, 1 tablespoon of salt, 1 tablespoon of pepper, the thyme, and the fennel seeds, and press the tied roast firmly into the flour mixture to coat all sides.
• Heat the sesame oil in a heavy oven-proof or cast-iron skillet over medium-high heat until the oil shimmers, and sear all sides of the roast, including the ends, to a golden brown color. Lay the roast into the skillet, place into the preheated oven, and roast to your desired degree of doneness, or an internal temperature of 145 degrees F (65 degrees C) for medium, about 40 minutes. Remove from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.

STUFFED SHOULDER OF LAMBCHATEAU LAFITE ROTHSCHILD STUFFED SHOULDER OF LAMB

Steps:

• Preparation time: 1 hour | Cooking time: 1h15 Bone the shoulder and keep the bones. Chop the veal and the bacon in small pieces. Add the bread with the crusts removed and soaked in milk, the egg, chopped parsley, salt and pepper. Peel the carrots and turnips, blanch the beans and peas, wash the baby potatoes. Flatten out the shoulder, season with salt and pepper, shape the stuffing into a roll and place it on the widest part, roll and tie with string. Cook the carrots and turnips in a small amount of liquid "à l'étouffée", cook the potatoes in a stewing pan. Brown the shoulder on all sides, then place in the oven for 30 minutes at 175°C. Make a jus with the carrot, onion, sprig of thyme and garlic clove. Slice the meat, arrange the vegetables and pour over the jus. Serve with a twenty year-old Château Lafite Rothschild