Shoulder of Lamb stuffed with Rice and Olives

This recipe turns what is an inexpensive cut of lamb into something special.

Serves 4

This recipe is taken from Frugal Food

Shoulder of Lamb stuffed with Rice and Olives
 3-5 lb (1.35-2.25 kg) shoulder of lamb (ask the butcher to bone it for you and give you the trimmings)
 2 oz (50g) chopped onion
 3 oz (75 g) rice, cooked (that’s 3 oz/75 g weight before cooking)
 3-4 oz (75-110 g) minced lamb, from the trimmings
 12 Spanish stuffed olives (6 of them quartered or sliced for the stuffing)
 1 egg, beaten
 1 clove garlic, crushed
 2 tablespoons chopped parsley
 ¼ teaspoon finely crushed rosemary
 Salt and freshly milled black pepper
For the gravy
 ¾ oz (20 g) plain flour
 ½ pint (275 ml) stock
  Preheat the oven to gas mark 6, 400°F (200°C).


Begin by seasoning the inside surfaces of the meat with the crushed rosemary, salt and pepper. Then mix the minced lamb with the crushed garlic, cooked rice, chopped onion, chopped olives, parsley and a little of the beaten egg.

Spread the stuffing over the meat, then roll the meat up as neatly as possible into a cylindrical shape. Now tie loops of string round it at 2 inch (5 cm) intervals, and season the surface with salt and pepper. Next place the meat in a roasting tin and roast the joint for 25 minutes to the pound.

When it’s cooked, remove the string and place it on a warmed serving dish to keep warm whilst you make up the gravy. Using the juices in the pan, stir in the flour, then add the stock bit by bit, followed by the whole olives. Serve the meat with the gravy separate – and some new carrots and new potatoes would be a nice accompaniment.

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