- 1 boneless shoulder of lamb
- 2 tbsp dried oregano
- 2 tsp cracked black pepper
- 3 tbsp olive oil
- sea salt
- 2 lemons, halved crosswise
- 6 banana shallots, peeled
- 1 head garlic, halved crosswise
- 8 sprigs fresh thyme
- 3 sprigs fresh rosemary
For the Merguez Stuffing
- Coarse salt and freshly ground black pepper
- 1 bunch Swiss chard, leaves and stems separated
- 4 tablespoons extra-virgin olive oil
- 2 shallots, chopped
- 2 cloves garlic, finely chopped
- 1/2 pound merguez sausage, casings removed
- 1 teaspoon finely chopped fresh rosemary
- 2 teaspoons chopped fresh thyme
- 1/2 cup panko (Japanese breadcrumbs)
- Zest of 1 lemon
- 2 tablespoons chopped fresh mint, chopped
- olive oil for frying
- Marinate the Lamb: Spread the lamb open on work surface. Score the inside of the meat with a paring knife, making incisions every 3/4 inch and taking care not to cut all the way through the meat. Rub inside of lamb with 1 tablespoon oregano and 1 tsp pepper. Turn and rub outside with remaining tablespoon of oregano and tablespoon pepper; drizzle outside with olive oil, and refrigerate for 1 hour.
- Make the Merguez Stuffing: Bring a large pot of salted water to a boil. Prepare an ice-water bath. Add chard leaves and cook for 1 minute. Using a slotted spoon, immediately transfer to ice-water bath. Cool, drain, and squeeze out excess water; coarsely chop.
- Heat a good drizzle of olive oil in a large frying pan over medium heat. Add shallots and cook, stirring, for 1 minute. Add garlic and chard stems; continue cooking until onions are translucent and garlic is fragrant, about 3 minutes. Transfer onion mixture to a medium bowl; set aside.
- Heat another drizzle of olive oil to the pan and increase heat to high. Crumble sausage into skillet and cook, stirring, until sausage is brown, 2 to 3 minutes. Add chard leaves, reserved onion mixture, rosemary, and thyme; stir to combine. Add panko, lemon zest and mint; remove pan from heat and season with salt and pepper. Spread stuffing on a rimmed baking sheet and let cool.
- Roast the Lamb: Preheat oven to 180 degrees (fan). Season lamb with salt and bring to room temperature.
- Spread the cooled stuffing over the scored side of the lamb. Loosely roll, like a jelly roll; using 5 pieces of kitchen twine, tie lamb at even intervals to secure stuffing.
- Place the lamb in a roasting dish. Add lemons, shallots, garlic, thyme, and rosemary to pan and transfer to oven. Roast lamb for an hour.
- Transfer lamb to a cutting board, reserving juices in pan, and loosely cover with foil; let stand for 10 minutes to rest.
- Slice and serve with the roasted garlic lemon and shallot’s and your favourite side and gravy using some of the lamb juices to flavour the gravy.
2 Comments Add yours
Thiss was a lovely blog post