Recipe Index

Ingredients

• 3 lb-3 lb 5 oz lamb shoulder, deboned
• 1 1/2 tsp salt, divided
• 1 tsp black pepper, divided
• 2 tsp extra virgin olive oil
• 1 tbsp unsalted butter
• 2 shallots, finely diced
• 3 cloves garlic, finely minced
• 10½ oz mushrooms
• 2 cups baby spinach, tightly packed and roughly chopped (3½ oz)
• 3 tbsp hazelnuts, skinless
• 3 tbsp pistachios, roughly chopped
• 1 1/2 tbsp parsley, finely chopped
• 1 1/2 tsp rosemary, fresh and finely chopped
• 1 tbsp lemon zest
• 1/2 tsp salt, for the filling
• 1/4 tsp black pepper, for the filling
• 2 lb 3 oz baby potatoes, halved
• 1/2 tsp salt, for the potatoes
• 1/4 tsp black pepper, for the potatoes
• 1 tbsp extra virgin olive oil, for the potatoes
• 2 tbsp plain flour
• 1 1/4 cups beef stock, low sodium
• 1/4 tsp dark soy sauce, optional
• salt and pepper, if needed
• 1 tbsp pistachios, roughly chopped, optional garnish
• rosemary sprigs, optional garnish

Method

1. Heat the oven to 350°F, roast the hazelnuts for 8 minutes, cool and chop roughly, and process the mushrooms to ⅛ in pieces.
2. Melt the butter over high heat, cook shallots, garlic and mushrooms for 5 minutes until most liquid evaporates, add spinach and cook until wilted, cool for 20 minutes and stir in the nuts, parsley, rosemary, lemon zest, salt and pepper.
3. Shape the filling into a 13¾ in log in cling wrap and freeze for 3 hours until firm, pound the lamb fat-side down to a 15¾ x 8¾ in rectangle about ¾ in thick, season, roll around the log and tie with twine every ¾ in.
4. Heat the oven to 425°F, rub the roll with oil, salt and pepper, toss the potatoes with oil, salt and pepper in a roasting pan and put the lamb on top.
5. Roast for 30 minutes, lower to 320°F and roast for 2 1/2 hours until the internal temperature reaches 208°F and the meat pulls apart with forks, then rest the lamb and potatoes covered with foil.
6. Keep 3 tbsp fat with the pan juices, heat on the stove, stir in flour for 1 minute, pour in stock and soy sauce and stir until thickened, slice the lamb into ¾ in slices and serve with potatoes and gravy.

Prep: 40 min · Cook: 180 min · Total: 400 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data