Slow roast lamb shoulder roulade

Serving size: 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

Featured in:
March 2013

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.

Never miss a copy!

Big savings when you take out a subscription.

NEW SPRING MENU LAUNCHED AT CASTLE HOTELThe Castle Hotel and Reform Restaurant in Lincoln has recently launched their spring menus in their Reform Restaurant, prepared by their new head chef Raif Mason formerly of Cognito, The Hope & Anchor & Winteringham Fields.The menus and further information about the hotel can be found at: ... See MoreSee Less