Rolled Shoulder Of Lamb Recipe

Prepare and truss

Preheat oven to 160°C (320°F). Lay the butterflied lamb shoulder flat on a board with the fat side up. Score the fat in a diamond pattern about 1cm apart. Rub the meat side with Dijon mustard. Scatter the sliced garlic, chopped rosemary and thyme evenly over the meat; season liberally with 2 teaspoons sea salt and 1 teaspoon black pepper. Starting from one long side, roll the shoulder tightly into a uniform cylinder and tie at 2–3cm intervals with butcher's twine to hold the shape.

Sear and roast

Heat 1 tablespoon olive oil in a large ovenproof roasting pan over high heat. Sear the rolled shoulder on all sides until nicely browned, about 3–4 minutes per side. Remove from the stove. Add the remaining olive oil around the meat and transfer to the preheated oven. Roast at 160°C (320°F) for approximately 2 hours 15 minutes to 2 hours 45 minutes (estimate 35–40 minutes per 1 kg for medium-rare to medium) until an instant-read thermometer reads 60–65°C for medium or 70°C for well done. Baste once after the first hour with pan juices.

Rest

Remove lamb from oven, transfer to a carving board, tent loosely with foil and rest for 20–25 minutes before slicing. Reserve roasting pan and any juices for making the jus.

Make mashed potatoes

Place peeled and chopped potatoes (800 g) in a large pan, cover with cold salted water and bring to a boil. Simmer until tender, 12–15 minutes. Drain well, return to the pan and mash with 50 g butter, 100 ml warm milk, 0.5 tsp salt and 0.25 tsp black pepper until smooth. Stir in 50 g grated cheddar if using. Keep warm.

Cook filling

Preheat a skillet over medium heat and add 1 tablespoon oil. Sauté the finely chopped onion, carrot and celery until softened, about 6–8 minutes. Add 1 minced garlic clove and cook 30 seconds more. Increase heat to medium-high, add 500 g ground lamb and brown, breaking up lumps, about 6 minutes. Stir in 1 tablespoon tomato paste and 1 tablespoon flour, cook 1 minute. Deglaze with 60 ml red wine if using and let reduce by half. Add 200 ml beef or lamb stock, 1 tsp Worcestershire sauce, 1 tsp chopped thyme, 75 g peas, 1 tsp salt and 1/2 tsp black pepper. Simmer for 8–10 minutes until slightly thickened. Taste and adjust seasoning.

Assemble and bake

Preheat oven to 200°C (390°F). Spoon the lamb filling into 8 lightly greased ovenproof ramekins or a muffin tin. Top each with a generous portion of mashed potato, raking with a fork for texture. Bake for 20–25 minutes until the tops are golden and filling is bubbling. If desired, run under a hot grill for 1–2 minutes to brown further. Keep warm until serving.

Combine 40 g finely chopped fresh mint with 2 tablespoons caster sugar in a small bowl. Pour over 4 tablespoons white wine vinegar and 1 tablespoon hot water to help dissolve sugar. Stir until sugar has dissolved, add 1/4 teaspoon salt and taste. Adjust sugar or vinegar to balance sweet/tart. Let sit for at least 20 minutes to infuse. Serve chilled or at room temperature alongside sliced lamb.

Roast trimmings and vegetables

While the lamb roasts, place 300 g lamb trimmings and bones and the roughly chopped onion and carrot on a roasting tray, drizzle 1 tablespoon olive oil and roast at 200°C (390°F) for 25–30 minutes until well browned. Alternatively, brown in a heavy saucepan on the stove.

Make jus

Transfer roasted trimmings and veg to a saucepan. Add 2 smashed garlic cloves and 1 tablespoon tomato purée, cook briefly for 1 minute. Pour in 150 ml red wine, reduce by two-thirds over medium-high heat. Add 500 ml beef or lamb stock, 2 sprigs fresh mint and 1 bay leaf. Simmer gently for 25–30 minutes to concentrate flavors.

Strain and finish

Strain the liquid through a fine sieve into a clean pan, pressing on solids to extract flavor. Return to a gentle simmer to reduce to about 300 ml (or to desired intensity). Remove mint sprigs and bay leaf. Mount with 25 g cold butter whisking until glossy. Season with salt and pepper to taste. For extra mint lift, finely chop a teaspoon of fresh mint and stir in just before serving.