Herb-Stuffed Australian Lamb Shoulder with Spinach and Pine Nuts
This Herb-Stuffed Australian Lamb Shoulder is a vibrant celebration of flavors that pays homage to the culinary traditions of Australian cooking, where lamb takes center stage at family gatherings. The rich, succulent lamb shoulder is boned and rolled around a delightful filling of fresh spinach, toasted pine nuts, and aromatic herbs, making for a flavorful main course that is sure to impress your guests. The combination of earthy ingredients enhances the natural sweetness of the lamb. Serve this dish with a side of roasted vegetables or a refreshing salad for a complete meal that embodies the spirit of Australian cuisine. Perfect for gatherings, special occasions, or a cozy family dinner, this recipe showcases the best of lamb in an innovative and inviting way.
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
Fresh spinach
3/4 lb (Washed and cut into 1/2-inch slivers)
Olive oil
2 tablespoons (For cooking)
Pine nuts
1/4 cup (Toasted)
Small onion
1 (Finely chopped)
Garlic clove
1 (Minced or pressed)
Dry oregano leaves
1/2 teaspoon (Dried)
Fresh coarse ground black pepper
To taste (For seasoning)
Soft breadcrumbs
1/2 cup (For mixing into stuffing)
Lamb shoulder, boned
4-4.5 lbs (Trimmed and flattened)
Salt
To taste (For seasoning)
Instructions
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1. Begin by preparing the spinach: Remove the roots, coarse stems, and any yellow leaves from the fresh spinach. Wash it thoroughly and stack the leaves. Cut the spinach crosswise into approximately ½-inch-wide slivers. Set aside.
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2. In a large 5- to 6-quart pan, heat the olive oil over medium heat. Add the pine nuts and stir frequently until they turn golden, about 6 minutes. Use a slotted spoon to transfer the toasted pine nuts to a plate and set aside.
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3. In the same pan, add the finely chopped onion. Cook, stirring often, until the onion is soft but not browned, about 4 to 6 minutes. Add the minced garlic, dried oregano, and freshly ground black pepper (about 1/8 teaspoon). Stir in the spinach and cook until just wilted, approximately 2 minutes.
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4. Remove the pan from heat and mix in the soft breadcrumbs and toasted pine nuts until well combined. This will be the stuffing for the lamb.
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5. Prepare the lamb shoulder by trimming excess fat. Lay the shoulder flat with the boned side facing up and cover with plastic wrap. Use a flat mallet to pound the meat gently and evenly to flatten it out.
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6. Spread the spinach and pine nut mixture over the lamb, leaving about a 1 ½-inch margin on all sides. Starting from one of the irregular long sides, roll the lamb up snugly into a tight log. Secure the roll with kitchen twine, tying it at intervals of about 1 ½ inches.
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7. Place the rolled lamb shoulder fat side up on a rack in a 12 by 15-inch roasting pan. Generously sprinkle the outside with coarse black pepper and season with salt to taste. Insert a meat thermometer into the center of the roast.
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8. Roast the lamb in a preheated 350°F (175°C) oven, uncovered, until the meat thermometer registers 145°F for medium-rare, which should take about 1 hour and 15 minutes.
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9. Once done, remove the roast from the oven and let it rest for about 10 minutes before slicing it into ½-inch thick portions. Taste and adjust seasoning with salt if necessary.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Herb-Stuffed Australian Lamb Shoulder?
It is a succulent lamb shoulder boned and rolled around a filling of fresh spinach, toasted pine nuts, and aromatic herbs, representing traditional Australian culinary flavors.
What cut of meat is used in this recipe?
The recipe calls for a 4 to 4.5 lb boned lamb shoulder.
How do I prepare the spinach for the stuffing?
Remove roots and coarse stems, wash thoroughly, stack the leaves, and cut them crosswise into 1/2-inch-wide slivers.
How long does it take to toast the pine nuts?
The pine nuts should be stirred frequently in olive oil over medium heat for about 6 minutes until they turn golden.
What herbs and spices are used to season the stuffing?
The stuffing is seasoned with minced garlic, dry oregano leaves, and freshly ground black pepper.
How should the onion be cooked?
The finely chopped onion should be cooked in olive oil for 4 to 6 minutes until soft but not browned.
What is the purpose of breadcrumbs in the recipe?
Soft breadcrumbs are mixed with the spinach and pine nuts to help bind the stuffing together.
How do I prepare the lamb for stuffing?
Trim excess fat, lay the shoulder flat with the boned side up, cover with plastic wrap, and pound gently with a mallet to flatten it.
How do I apply the stuffing to the lamb?
Spread the mixture over the meat, leaving about a 1.5-inch margin on all sides before rolling.
How do I secure the lamb roll?
Roll the lamb up snugly into a tight log and tie it with kitchen twine at intervals of about 1.5 inches.
What is the correct roasting position for the lamb?
Place the rolled lamb shoulder fat side up on a rack in a roasting pan.
What oven temperature is required?
The oven should be preheated to 350°F (175°C).
How do I know when the lamb is done?
Use a meat thermometer; the lamb is ready when it registers 145°F for medium-rare.
How long does the roasting process take?
Roasting typically takes about 1 hour and 15 minutes to reach medium-rare.
Should the lamb be covered while roasting?
No, the lamb should be roasted uncovered.
Is resting the meat necessary?
Yes, let the roast rest for about 10 minutes after removing it from the oven to allow juices to redistribute.
How should the lamb be sliced for serving?
Once rested, slice the lamb into portions approximately 1/2-inch thick.
What are some recommended side dishes for this lamb?
It pairs well with roasted vegetables or a refreshing salad.
What size roasting pan is recommended?
A 12 by 15-inch roasting pan is suggested for this recipe.
Can I use dry oregano?
Yes, the recipe specifically calls for 1/2 teaspoon of dry oregano leaves.
How much spinach is needed?
You will need 3/4 lb of fresh spinach.
What kind of oil should I use for sautéing?
The recipe recommends using 2 tablespoons of olive oil.
How many garlic cloves are used?
One minced or pressed garlic clove is used in the stuffing.
When should I season the outside of the lamb?
Generously sprinkle the outside with coarse black pepper and salt just before putting it in the oven.
Is this recipe suitable for guests?
Yes, it is described as an impressive main course perfect for gatherings and special occasions.
What type of pepper is recommended?
The recipe calls for fresh coarse ground black pepper.
How do I achieve an even thickness for the meat?
By using a flat mallet to pound the meat gently after it has been boned and trimmed.
Does the recipe include nutritional information?
The provided data does not specify calories, fat, or other macronutrient values.
What is the role of the pine nuts?
The toasted pine nuts add a nutty flavor and crunchy texture to the spinach stuffing.
How is the stuffing flavor profile described?
It is described as earthy and vibrant, designed to enhance the natural sweetness of the lamb.