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Mint and Rosemary Stuffed Lamb Shoulder

  • Main Ingredient: Lamb
  • Serves: 6-8
  • Recipe by: Le Creuset


  • 1.75-1.8kg boned shoulder of lamb
  • Salt and pepper to season
  • Kitchen string
  • 2 tablespoons vegetable oil
  • 1 large onion - halved and thinly sliced
  • 250g small carrots - peeled and roughly chopped
  • 4 fresh bay leaves
  • 250ml hot lamb stock
  • 25g butter
  • 1 medium red onion - finely chopped
  • 3 cloves garlic - finely chopped
  • 75g fresh white breadcrumbs
  • 55g toasted pine nuts - roughly chopped
  • Zest 1 lemon
  • 4 tablespoons chopped rosemary
  • 4 tablespoons chopped mint
  • 1 teaspoon salt


  • Main Ingredient: Lamb
  • Serves: 6-8
  • Recipe by: Le Creuset
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Preheat the oven to 170°C or for fan-assisted electric ovens reduce the temperature by 10 – 20°C.
To make the stuffing, melt the butter in a small pan and lightly fry the onions and garlic until softened. Place the breadcrumbs in a bowl, add the fried onions and garlic with the pine nuts, lemon zest, chopped herbs and salt. Combine the mixture.
Open the boned lamb joint with the skin side face down on the work surface; flatten out the meat making a few extra small cuts if necessary. Trim away any sinews or excess fat and season the meat on both sides with salt and pepper.
Place the stuffing in a vertical line down the centre of the meat keeping the rolling edges clear. Pressing down firmly, roll up the joint enclosing the stuffing and secure using kitchen string, tying with butcher’s knots. Tie the roll firstly at the ends to prevent the stuffing from coming out, and then tie the centre. Add another tie lengthways to secure the meat.
Place a Le Creuset Signature Cast Iron Oval Casserole with a tablespoon of olive oil over medium heat and brown the joint on all sides. Remove and set aside on a plate.
Add onions to the casserole and cook until golden brown. Add the carrots and cook for 2-3 minutes more, then stir in the bay leaves.
Place the lamb on top of the browned vegetables and pour the hot stock around the meat. Cover with the lid and transfer to a preheated oven to cook for 1¾-2 hours.
Remove the meat from the casserole onto a board, cover with foil and rest for 30 minutes.
Strain the vegetables and cooking juices through a sieve into a small pan and discard the vegetables. Skim away and discard any excess fat from the juices and reheat gently.
Remove the string and carve the roast into thick slices and serve with the juices. Accompany with fresh mint sauce, spring greens, baby carrots and new potatoes.

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