17/12/2009
Roasted shoulder of lamb stuffed with saffron rice
Lamb / All Seasons / Sam & Sam Clark / Serves: 4


Saffron rice (see separate recipe)
1 shoulder of lamb, about 1.6-1.8 kg, boned and trimmed of most skin and fat
3 tablespoons olive oil
75ml water
4 tablespoons orange-blossom water, or finely grated zest and juice of 1 orange
sea salt and black pepper




Notes:

Serve with blanched and braised chard or braised spinach, and 200g home-made or Greek yoghurt, thinned with 2 tablespoons milk, with 1/2 crushed garlic clove and a good pinch of salt.

Source:

Moro
Ebury Press
2001


First cook the saffron rice and set aside.

Preheat the oven to 220C/425F/Gas 7.

Place the shoulder, skin-side down, on a board and open out fully.
Put half, or as much as will fit, of the saffron rice into all the pockets of the boned lamb, roll up and tie with string.
Place a large roasting tray on the hob, over a medium heat, add the olive oil and brown all sides of the lamb until sealed.
Season the lamb with salt and pepper and place in the oven and roast for about 1-1.5 hours or until the meat is pink inside.
Remove, transfer the lamb to a board and let it rest for 10 minutes loosely covered with foil.

Meanwhile, make the gravy.
Pour off any fat and return the roasting tray to the hob and heat over a medium heat.
Add the water and orange-blossom water (or zest and juice) and bring to a gentle simmer, scraping the meat juices off the bottom of the pan.
Taste for seasoning, transfer to a small saucepan or bowl and keep hot.
When you are ready to eat, slice thelamb and serve with the orange-blossom gravy over the top, the rest of the saffron rice (warmed) on the side, some braised chard or spinach and a little yoghurt.