Stuffed Shoulder of Lamb with Harissa

lamb 2

Hello #LoyalRoyals

The Easter long weekend is almost here.

You may well be preparing to host your family and friends. If so, then this delicious stuffed lamb shoulder could be the star of the show.

We’ve used a harissa and yoghurt marinade and the aromas that waft from the oven as the lamb roasts to perfection are sure to make empty tummies growl! Serve this special meal with our simple Greek salad and healthy pesto bread and you’ve got yourself a royal feast.

With love from us at the Palace
HRH Kathleen

You will need

1.5 kg deboned lamb shoulder

For the stuffing
2 Tbsp pine nuts
1 onion, thinly sliced
2 cloves garlic, thinly sliced
2 Tbsp olive oil
200 g baby spinach
70 g kalamata olives, pitted
3 Tbsp Pesto Princess Sundried Tomato Pesto
2 Tbsp olive oil
Salt and pepper

For the marinade
125 ml full fat Greek yoghurt
2 Tbsp Pesto Princess Harissa Paste

How to
1. Preheat the oven to 180°C.

2. Make the stuffing first. In a medium-hot pan, toast the pine nuts until golden, then set aside. Heat the olive oil and cook the onion and garlic until soft and golden. Add the spinach, cover with a lid and remove from the heat (the residual heat will wilt the spinach) .

3. Once the spinach has wilted, tip into a colander and press out the excess moisture.

4. To make the marinade, combine the Greek yoghurt and Pesto Princess Harissa Paste and set aside.

Lamb 1

5. Unroll the lamb on a chopping board, fat-side down, and season lightly with a drizzle of olive oil and salt and pepper. Spread the Pesto Princess Sundried Tomato Pesto generously across the meat.

6. Spoon the spinach filling evenly on top of the lamb. Sprinkle the olives and pine nuts and then re-roll and tie to secure. Place the lamb in a roasting dish and cover with the marinade. Let it sit at room temperature for about 30-45 minutes (covered) before popping into the oven (uncovered).

7. Roast for 25 minutes per 500 g plus an extra 25 minutes for medium well. If you like it pink, roast for 20 minutes per 500 g, plus an extra 20 minutes. Rest the meat for 10-15 minutes before carving. The lamb might fall apart as you carve it, but that’s all part of the rustic charm!

Serve the roast lamb with a Greek salad and our homemade Pesto bread.

lamb 3

Recipe and food styling by Michelle Parkin.

Michael Olivier’s Choice

FV Stok By Paaltjie Grenache 2014 copy

Fairview Stok by Paaltjie Grenache 2014

This is a wine made for lamb, and perfect with this feast.

It looks like Clever packaging under screw cap, the illustration is of the single pole on which each vine is trellised. In the glass, gem bright, translucent cherry red.

It smells like Whiffs of vibrant cherry fruits, fraises des bois and fynbos herbaceousness.

It tastes like Delicate in mouthfeel with the berries and wild strawberries making their mark. A touch of Iberico Jamon in amongst the well interwoven tannins in the long fresh aftertaste.

www.michaelolivier.co.za



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