This flavoursome rolled shoulder of lamb with rice and kale stuffing is a fusion of Asian and British ingredients; pilau rice, fresh kale, sultanas and toasted pinenuts. It’s a splendid roast for a Sunday lunch or dinner party with friends

Ingredients For Shoulder Of Lamb With Rice And Kale Stuffing

1.5kg Boned and rolled lamb shoulder from Morley Butchers
Salt and freshly milled black pepper
60ml/4tbsp fresh thyme leaves
Grated zest of 2 lemons
Olive oil

For the Pilau Rice and Kale Stuffing:
150g cooked pilau rice
25g fresh kale, rinsed and finely chopped
25g sultanas
25g toasted pine nuts

For the Gravy:
15ml plain flour
450ml hot lamb/meat stock
150ml red wine or Port

Cooking Method For Shoulder Of Lamb With Rice And Kale Stuffing

Preheat your oven to 180-190°C which is Gas mark 4-5, 350-375°F.

Unwrap your meat and allow it to come up to room temperature.

To prepare stuffing; in a small bowl mix the pilau rice with half the thyme and lemon zest along with all the kale, pine nuts and sultanas.

Scatter the remaining half of the thyme and half the lemon zest on to a large tray so it will adhere to the outside of the meat. Unroll the lamb joint and coat each side with the rosemary. Leave the skin side down and season well.

Take the stuffing and spread evenly over the lamb. Roll up the meat trapping the stuffing inside and secure well with string. Weigh the joint so you can calculate the cooking time.

Put the  joint on trivet in a large roasting tin, drizzle the outside with some oil and roast in the preheated oven for your preferred, calculated cooking time. We suggest cooking for 25 minutes per 450g plus 25 minutes. If you prefer it well done cook for 30 minutes per 450g plus 30 minutes. Check the roast whilst cooking and cover with foil if browning too quickly.

When cooked cover with foil and allow it to rest for at least 15 minutes.

To make the the gravy. First remove any excess fat from the roasting tin and discard then place the roasting tin over a medium heat. Sprinkle the flour over the cooking juices, add the stock in stages and keep stiring well to release any roasting flavours stuck to the tin.

Add the remaining stock, red wine or Port, simmer for 8-10 minutes, stirring occasionally or until reduced to a well-flavoured gravy.

Carve the lamb and serve with seasonal vegetables and the gravy.

This recipe comes from the Simply Beef and Lamb website – give them a visit for some more meaty recipes