Stuffed Shoulder Of Lambchateau Lafite Rothschild Stuffed Shoulder Of Lamb Recipes

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BRAISED SHOULDER OF LAMB WITH JEWELLED STUFFING

A melt-in-the-mouth lamb dish so tender that you can carve it with the back of a spoon. Prepare to drool

Provided by Orlando Murrin

Categories     Dinner, Lunch, Main course

Time 3h55m

Number Of Ingredients 17



Braised shoulder of lamb with jewelled stuffing image

Steps:

  • To make the stuffing, soak the dates, apricots and cranberries in boiling water for 30 mins, then drain and squeeze dry gently. Mix with the rest of the stuffing ingredients and salt and pepper.
  • Season the lamb well on both sides. Spread on the stuffing, then roll into shape and secure with string. Heat the oil in a large, lidded ovenproof pan. Add the lamb and brown on all sides. Remove to a plate.
  • Heat oven to 150C/130C fan/gas 2. Brown the onions in the remaining fat for 5 mins, add the garlic and sizzle for 30 secs. Now pour in the cider and as it bubbles, scrape up any caramelised bits at the bottom and sides of the pan. Add enough of the stock to come ¹/³ of the way up the lamb, and the orange zest, cinnamon and bay leaves.
  • Cover with a piece of crumpled baking parchment and cook for 2½-3 hrs, turning halfway through, until the meat is completely tender. Remove and wrap with foil. Strain the juices and spoon off any fat that comes to the top, then put into a wide pan and boil to reduce for 5-10 mins, until slightly thickened and rich in flavour. Season with salt, pepper and a squeeze of lemon or orange juice, if necessary. Slice the lamb and serve with the sauce, and parsley sprinkled over.

Nutrition Facts : Calories 767 calories, Fat 52 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 15 grams sugar, Fiber 2 grams fiber, Protein 50 grams protein, Sodium 0.81 milligram of sodium

1 ½kg boned shoulder of lamb
2 tbsp oil
1 onion , roughly chopped
3 garlic cloves , chopped
175ml dry cider or dry white wine
500ml chicken stock
strip orange zest
1 cinnamon stick
2 bay leaves
50g stoned dates , roughly chopped
50g dried apricots , roughly chopped
25g dried cranberries
25g shelled pistachios , roughly chopped
handful parsley , finely chopped, plus extra for serving
1 shallot , finely chopped
zest ½ orange
3 slices stale bread , whizzed into crumbs

STUFFED LEG OF LAMB

This is a wonderful way to flavour and enjoy a leg of lamb. Sometimes I cook two the old-fashioned way over fire, and of course you're welcome to do the same if you can, but I've written this recipe for roasting in a standard oven. Get some lovely local lamb from your butcher and get them to bone it, too.

Provided by Jamie Oliver

Categories     main-dish

Time 1h45m

Yield 8 to 10 servings

Number Of Ingredients 10



Stuffed Leg of Lamb image

Steps:

  • Preheat the oven to 200 degrees C (400 degrees F). Tear the bread into rough 2-centimeter (3/4-inch) chunks and place in a food processor, then pour over the Prosecco, drizzle with 1 tablespoon of oil, finely grate in the lemon zest and squeeze in the juice. Season generously with sea salt and black pepper, then leave to soak for 10 minutes. Peel the garlic and roughly chop with the chilli, pick the mint leaves, and add to the processor with the anchovies and capers. Pulse into crumbs, then taste and season to perfection, if needed.
  • Lay the lamb leg on a board, skin side down. Massage all over with a pinch of salt and pepper, then spoon over the stuffing in an even layer. Roll up the leg meat to seal the filling inside, then tie at regular intervals with six lengths of string to make sure the stuffing is secure. Place straight on to the bars of the oven, with a tray underneath to catch the juices. Roast for 1 hour 10 minutes, or until the lamb is golden, yet still blushing and pink in the middle (cook for a further 10 to 15 minutes if you prefer your lamb well done). Rest for 5 minutes, while you simmer the tray of drippings on a medium heat with a little water, stirring to pick up any nice sticky bits. Slice the lamb and spoon over the tray juices. Beautiful served with roast potatoes and seasonal veg--or I love it stuffed into a sandwich.

150 grams (5 ounces) stale rustic bread
50 mililliters (scant 1/4 cup) Prosecco
Olive oil
1 lemon
4 cloves of garlic
1 dried red chilli
1 bunch of fresh mint (30 grams [1 ounce])
4 anchovy fillets in oil, from sustainable sources
1 tablespoon baby capers in brine
1 large butterflied leg of lamb, boned but shank bone left in (2.5 kilograms [5.5 pounds])

STUFFED LAMB SHOULDER WITH GARLIC SAUCE

Provided by Chuck Hughes

Categories     main-dish

Time 3h5m

Yield 6 to 8 servings

Number Of Ingredients 17



Stuffed Lamb Shoulder with Garlic Sauce image

Steps:

  • For the stuffing:
  • In a bowl, mix the carrots, leeks, celery root, celery leaves, parsley, chives, and chervil.
  • Cut or lamb roast and lay flat. Stuff the lamb shoulder, spreading the herb stuffing over the surface, leaving a 1-inch border. Season the herb mixture with salt and pepper. Roll the lamb up, tie it up with string at 1-inch intervals, brush it with olive oil and season the meat with salt and pepper. With a sharp knife, make small incisions in the meat and insert the halved garlic cloves.
  • Preheat the oven to 350 degrees F.
  • In a large oven-proof heavy skillet, heat the canola oil on high. Add the lamb shoulder to the skillet and sear on all faces until browned, about 10 minutes. Add the veal stock and garlic head. Season with salt and pepper. Remove from the heat and put in the oven for about 2 1/2 hours for medium, or using a meat thermometer until it reads 165 degrees F for medium or 170 degrees F for well done.
  • Remove the lamb shoulder from the skillet and keep warm. Mash the roasted garlic in the sauce. Strain over a medium-size stockpot and cook until reduced by half. Whisk in the butter. Season with salt and pepper and keep warm.
  • Slice the lamb shoulder and serve with the roasted garlic sauce and hash browns.

Stuffing
1 carrot, finely chopped
1 leek, finely chopped
1/2 celery root, peeled and finely chopped
1/4 cup celery leaves, chopped
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh chervil
3 cloves garlic, cut in half
4 cups veal stock
1 head garlic, cut in half
Kosher salt and freshly ground black pepper
2 tablespoons butter, for finishing sauce
Lamb
1 (4-pound) boneless lamb shoulder
Canola oil, for searing lamb
Special equipment: butcher's string

SPINACH-STUFFED LAMB

This meaty entree is great for the holidays. A stuffing made with spinach, garlic and goat cheese makes it extra-special. -Peggy Fleming

Provided by Taste of Home

Categories     Dinner

Time 1h45m

Yield 8-10 servings.

Number Of Ingredients 9



Spinach-Stuffed Lamb image

Steps:

  • In a small skillet, saute minced garlic in oil for 2-3 minutes. Remove from the heat; stir in the spinach, cheese, 1/2 teaspoon salt and 1/8 teaspoon pepper., Untie lamb and open so it lies flat; flatten to 3/4-in. thickness. Spread spinach mixture over meat to within 1 in. of edges. Starting with a short side, roll up lamb and tuck ends in; tie with kitchen string at 2-in. intervals. With a sharp knife, make slits on the outside of meat; insert garlic slivers. Sprinkle with rosemary and remaining salt and pepper., Place seam side down on a rack in a shallow roasting pan. Cover and bake at 425° for 1 hour. Uncover; bake 15-30 minutes longer or until browned and a thermometer reads 160°, basting occasionally with pan juices. Let stand for 10-15 minutes before slicing.

Nutrition Facts :

3 tablespoons minced garlic
1 tablespoon olive oil
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
2 logs (4 ounces each) fresh goat cheese, crumbled
3/4 teaspoon salt, divided
1/4 teaspoon pepper, divided
1 boneless butterflied leg of lamb (4 to 5 pounds), trimmed
3 garlic cloves, slivered
3 tablespoons minced fresh rosemary

ROAST LAMB STUFFED WITH APRICOT & MINT

Take roast lamb to another level with a flavourful apricot and mint stuffing. Great for a Sunday roast, or as an alternative to turkey at Christmas

Provided by Aidan McGee

Categories     Dinner, Lunch, Main course

Time 1h40m

Number Of Ingredients 11



Roast lamb stuffed with apricot & mint image

Steps:

  • Lay the lamb, skin-side down, on a board - if the joint you bought is tied up, then snip the strings and unroll it. Cut several pieces of string long enough to tie around the lamb, then slide them under the joint so they're regularly spaced out. Mix the stuffing ingredients together, and season well. Spread the stuffing out along the middle of the lamb, then fold the meat over to form a roll. Tie the string so the roll stays together, but don't make it too tight or it will cut into the meat. Tie some string lengthways too, if necessary.
  • Heat oven to 170C/150C fan/gas 3. Season the lamb evenly all over. Heat a little oil in a large frying pan, then brown the lamb all over. Start with the side where the seam meets, as this will stop the lamb breaking up when you carve it.
  • Tip the veg, garlic and rosemary into a roasting tin and put the lamb on top, seam-side down. Cook the lamb until the core temperature reaches 60C on a meat thermometer - this should take around 1 hr for a 2kg leg. As you rest the lamb, the temperature will continue to rise so don't overcook it.
  • Lift the lamb out of the tin and, keeping it warm, rest for up to an hour. Put the roasting tin on the hob. Add the stock, bring to a simmer, then tip the lot into a saucepan, scraping up any bits. Add 500ml water and then simmer again until reduced by half. Pour through a fine sieve and serve with the lamb.

Nutrition Facts : Calories 846 calories, Fat 48 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 15 grams sugar, Fiber 4 grams fiber, Protein 67 grams protein, Sodium 1 milligram of sodium

1 leg of lamb (about 2kg), boned (ask your butcher to do this for you)
100g carrot , chopped
100g leek , chopped
100g celery , chopped
½ bulb of garlic , broken into cloves and lightly crushed
½ pack rosemary
500ml lamb or chicken stock
200g ready-to-eat dried apricots , finely chopped
½ pack mint , leaves picked and finely chopped
150-200g breadcrumbs (using 200g gives you more solid stuffing, which is easier to carve; 150g is softer and more spoonable)
1 egg

STUFFED SHOULDER OF LAMBCHATEAU LAFITE ROTHSCHILD STUFFED SHOULDER OF LAMB

Categories     Lamb     Roast

Yield 4 persons

Number Of Ingredients 13



STUFFED SHOULDER OF LAMBCHATEAU LAFITE ROTHSCHILD STUFFED SHOULDER OF LAMB image

Steps:

  • Preparation time: 1 hour | Cooking time: 1h15 Bone the shoulder and keep the bones. Chop the veal and the bacon in small pieces. Add the bread with the crusts removed and soaked in milk, the egg, chopped parsley, salt and pepper. Peel the carrots and turnips, blanch the beans and peas, wash the baby potatoes. Flatten out the shoulder, season with salt and pepper, shape the stuffing into a roll and place it on the widest part, roll and tie with string. Cook the carrots and turnips in a small amount of liquid "à l'étouffée", cook the potatoes in a stewing pan. Brown the shoulder on all sides, then place in the oven for 30 minutes at 175°C. Make a jus with the carrot, onion, sprig of thyme and garlic clove. Slice the meat, arrange the vegetables and pour over the jus. Serve with a twenty year-old Château Lafite Rothschild

*1/2 Lb young fresh peas
*1/2 Lb fresh broad beans
*3/4 Lb baby potatoes
*1 carrot, 1 onion, 1 sprig thyme
*1 clove garlic
*1 small boned shoulder of lamb about 2 1/5 Lbs
*0.10 lbs smoked streaky bacon
1/3 Lb veal
*1 egg
*Stale bread
*9. oz milk
*5 sprigs of flat-leaved parsley
*4 new carrots

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