Roast Stuffed Shoulder of Lamb

PORTIONS: 10  PORTION SIZE: 5 OZ (150 G)
 INGREDIENTS 
Stuffing:
4 oz 125 g Onion, fine dice
1 tsp 5 mL Garlic, chopped fine
2 fl oz 60 g Olive oil, vegetable oil, or3 oz 100 g Soft, fresh bread crumbs 
 (about 2 cups)
1/3 cup 80 mL Chopped parsley
1/2 tsp 2 mL Dried rosemary
1/4 tsp 1 mL Black pepper
1/2 tsp 2 mL Salt
1 Egg, beaten

1 Boneless lamb shoulder,
about 4 lb (1.8 kg)
as needed Oil
as needed Salt
as needed Pepper
as needed Dried rosemary

Mirepoix:
4 oz 125 g Onion, chopped
2 oz 60 g Carrot, chopped
2 oz 60 g Celery, chopped
2 oz 60 g Flour
1 qt 1 L Brown beef stock or lamb stock
4 oz 125 g Tomatoes, canned
 to taste Salt
 to taste Pepper

Per serving: Calories, 390; Protein, 31 g; Fat, 25 g (57% cal.); Cholesterol, 120 mg;

Carbohydrates, 11 g; Fiber, 1 g; Sodium, 275 mg.

PROCEDURE

1. Saute the onion and garlic in oil until soft. Remove from heat and cool.

2. Combine onion and garlic with the remaining stuffing ingredients and

mix lightly.

3. Lay the lamb shoulder out flat, fat side down 

 (a) Bone out the shoulder. To remove the blade bone, slide

the knife against the bone to separate it from the meat.

 (b) Spread the boned shoulder with the stuffing.

(c) Roll the shoulder and tie it securely.

4. Spread the lamb with the stuffing and roll it up. Tie the roll tightly.

5. Rub the meat with oil, salt, pepper, and rosemary.

6. Place the meat on a rack in a roasting pan. Insert a meat thermometer

into the thickest part of the meat (not into the stuffing).

7. Place in a 325°F (165°C) oven. Roast the meat about 1,5hours

8. Place the mirepoix in the bottom of the roasting pan. Baste the meat

with fat and continue to roast until the thermometer reads 160°F

(71°C). Total cooking time is about 2,5hours.

9. Remove the roast from the pan and let stand in a warm place.

10. Set the roasting pan over high heat to clarify the fat and finish browning

the mirepoix. Drain off about three-fourths of the fat.

11. Add the flour to the pan to make a roux, cooking it until it is brown.

12. Stir in the stock and tomatoes and bring to a boil. Simmer, stirring, until

the gravy is thickened and reduced to about 1,5pt(750 mL).

13. Strain and skim excess fat.

14. Season to taste with salt and pepper.

 15. Slice the roast crosswise, so each slice contains stuffing in the center.

When slicing, be careful to keep the slices from falling apart. Serve each

portion with 2 oz (60 mL) gravy.