Mint-stuffed Lamb Shoulder With Boulangère Potatoes And Mint Sauce
This recipe is a culinary delight that promises to impress your guests. A succulent shoulder of lamb is stuffed with a fragrant mint mixture, creating a symphony of flavors with every bite. Paired with perfectly cooked boulangère potatoes and a vibrant mint sauce, this dish is a true celebration of good food and company. Follow the simple steps and unleash a masterpiece from your kitchen.
— Constant Cookbook
Ingredients
- 25g/1oz butter
- 75g/2½oz onion
- 2 garlic
- 10g finely chopped mint
- 25g/1oz clarified butter
- 100g/3½oz lamb mince
- 25g/1oz fresh white breadcrumbs
- 100g/3½oz toasted peeled hazelnuts
- 1 lemon
- 1 x 2.5kg /2lb 12oz shoulder of lamb, boned out
- 6 potatoes
- 4 onions
- and freshly ground saltblack pepper
- 100g/3½oz unsalted butter
- 350ml/12fl oz chicken or lamb stock
- 1 large bunch fresh mint
- 75ml/2½fl oz malt vinegar
- 25g/1oz caster sugar
- 250ml/9fl oz lamb jus or gravy
Instructions
- For the mint-stuffed lamb shoulder, preheat the oven to 170C/340F/Gas 3½.
- Heat a frying pan and add the butter. Once hot, add the onion and garlic and cook for 3-4 minutes until soft.
- Put the onion and garlic in a bowl and allow to cool, then add the rest of the ingredients, apart from the lamb shoulder, and mix together to make stuffing.
- Place the lamb shoulder on a board and spread the mint stuffing inside the lamb. Roll up and tie with kitchen string.
- Place the lamb directly on the rack in the oven and cook for one hour while you prepare the potatoes.
- For the boulangère potatoes, mix the potatoes and onions in a bowl and season with salt and pepper.
- Use the butter to cover the bottom of a deep baking tin. Layer the potatoes and onions on top and pour over the stock.
- Put the roasting tin on a low shelf in the oven and place the lamb directly on the shelf immediately above - so that the juices will drip onto the potatoes.
- Cook the lamb and potatoes for another two hours.
- For the mint sauce, put the chopped mint into a small bowl.
- Heat the vinegar and sugar in a saucepan until simmering and pour the mixture onto the mint. Stir until well combined.
- To serve, carve the lamb shoulder and place on a plate. Serve the potatoes alongside and pour over the mint sauce and lamb jus or gravy.
Prep Time
PT30M
Yield
Serves 4
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