Roast Boneless Shoulder of Lamb with Watercress, Goats Cheese and Mint Stuffing

Name: Roast Boneless Shoulder of Lamb with Watercress, Goats Cheese and Mint Stuffing
Prep time: 20 min
Cook time: 1 h 30 min
Yield: 6
Cuisine: British
Ingredients: 1 x 1.3kg lean boneless lamb shoulder; 1 tablespoon dried mixed herbs; 2 teaspoons olive oil; 1 large garlic clove, peeled and finely chopped; 3 tablespoons freshly chopped mint; 1 x 100g bag watercress, roughly chopped; 125g firm goat's cheese, diced; 1 x 100g bag baby spinach salad leaves, rinsed; ½ cucumber, deseeded and thinly sliced; 1 large carrot, peeled and grated; 2 tablespoons extra virgin rapeseed or olive oil; 2 teaspoons balsamic or red wine vinegar; 2 teaspoons runny honey; 2 teaspoons black mustard seeds, optional

A great Sunday lunch or special occasion meal. The boneless shoulder of lamb is stuffed with watercress, mint and goats cheese for a feast of flavour.

prep time
20 mins

cook time
1 hour 30 minutes

serves
6 people

To Cook Medium: 25 minutes per 450g plus 25 minutes

To Cook Well Done: 30 minutes per 450g plus 30 minutes

Energy
509kcal
Fat
32.8g
Saturates
13.5g
Carbs
5.8g
Sugars
4.1g
Fibre
1.8g
Protein
48.2g
Salt
0.9g

Ingredients

1 x 1.3kg lean boneless lamb shoulder
1 tablespoon dried mixed herbs
2 teaspoons olive oil
For the Stuffing:
1 large garlic clove, peeled and finely chopped
3 tablespoons freshly chopped mint
1 x 100g bag watercress, roughly chopped
125g firm goat's cheese, diced
For the Spinach, Carrot and Cucumber Salad with Balsamic Dressing:
1 x 100g bag baby spinach salad leaves, rinsed
½ cucumber, deseeded and thinly sliced
1 large carrot, peeled and grated
For the Balsamic Dressing:
2 tablespoons extra virgin rapeseed or olive oil
2 teaspoons balsamic or red wine vinegar
2 teaspoons runny honey
2 teaspoons black mustard seeds, optional

Method

To prepare the stuffing; in a large bowl mix all the ingredients together.
Preheat the oven to 180-190°C, 160-170°C Fan, Gas Mark 4-5.
Place the joint on a chopping board, remove any butcher’s string or elasticated meat bands (reserve for later), unroll skin side down and season on both sides with salt, pepper and dried mixed herbs. Spread the stuffing mixture evenly over the joint, but do not overfill. Roll up and secure with new butcher’s string or the reserved elasticated meat bands.
Weigh the joint and place on a metal rack in a large non-stick roasting tin, and drizzle with the oil. Roast for the preferred, calculated cooking time. Cover with foil if browning too quickly. Remove from the oven, cover and set aside to rest for 15-20 minutes.
Serve with the spinach, carrot and cucumber salad.

Spinach, Carrot and Cucumber Salad with Balsamic Dressing

Place all the salad ingredients in a large bowl. Mix the dressing ingredients together and pour over the salad.
Serve with the rolled shoulder of lamb with watercress, goat’s cheese and mint.