Tuesday 12th December 2017
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Serves 4
Preparation time: 15 minutes
Cooking Time: 6 hours

1 boned and rolled shoulder of lamb (approx 1kg in weight)
200ml white wine
1 litre vegetable stock
200g breadcrumbs
50g French mustard
1 small bunch of flat leaf parsley, chopped
1 small bunch of fresh thyme
1 shallot, chopped
300g wild mixed mushrooms
50ml dry sherry
2 cloves of garlic chopped
100ml olive oil
A pinch of fennel seeds
Salt and white pepper to taste

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Slow roast lamb shoulder roulade with parsley crust and mushroom duxelles

Have your butcher roll and tie the lamb shoulder. Season with salt and pepper and place in a baking tray with a little oil. Bake at 100C in a hot oven for 1 hour then wet with the white wine and vegetable stock. Cover with aluminium foil and cook for a further 5 hours or overnight.

To make the duxelles, wash and drain the mushrooms. Place the garlic and shallots with a little oil and cook on low for 1 minute. Add the mushrooms and cook on high heat for 2 minutes, then wet with the sherry. Add the thyme and season with salt and pepper and cook for 5 minutes until all the cooking liquid has evaporated. Discard the thyme and chop the mushrooms to a fine puree.

Chop the parsley and mix with the breadcrumbs, fennel seeds and the rest of the oil.

Before serving, brush the lamb with the French mustard and roll in the breadcrumbs.

Reduce the cooking liquid from the lamb to make a sauce.

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