Lamb Shoulder Stuffed With Tomatoes Goats Cheese And Basil Recipes

LAMB SHOULDER STUFFED WITH TOMATOES, GOAT'S CHEESE AND BASIL

Steps:

• To bone the lamb shoulder, start at the wider, flatter end of the joint and push in a sharp boning knife, just above the shoulder blade bone. Release the meat from the bone using a series of short movements, keeping the blade as close to the bone as possible. Repeat on the underside of the bone, loosening the meat at the sides.
• At the other end, cut through the skin attached to the bone on the underside of the shoulder. Scrape the blade all the way along the bone to remove the meat all the way to the 'elbow' joint. Carry on past the elbow, loosening the meat from the bone, to reach where you cut to from the other side (take care not to pierce the skin). Work the bone from side to side to see where it's still attached. Return to the blade end to loosen any final bits of meat. The bone should almost feel free of the meat. Now cut the tendons around the joint - kitchen scissors are good for this - then pull out the bone from the blade end.
• Heat the oven to 200°C/180°C fan/gas 6. Mix all the stuffing ingredients together and season lightly with salt and pepper. Stuff the centre of the lamb with the mixture. There's a lot of filling but it should all fit in.
• Cut a 2m length of strong kitchen string. Start with the skin-side of the meat facing down. Slide the string underneath the centre of the joint (as if tying up a parcel), pull the string tightly around and tie in the centre, gathering in the sides of the meat and securing the filling. Repeat on the perpendicular to make a cross, then flip the meat over so the skin is facing up. Tie the string in the centre, as tight as possible to secure the filling. Tuck in any bits of meat hanging out, then repeat the tying process but this time on both diagonals. You should end up with a cushion-shaped roast.
• Put the lamb in a roasting tray and cook for between 1 hour 20 minutes (pink) and 1 hour 50 minutes (well done). Lamb shoulders differ in size we can't suggest an internal temperature as the stuffing makes this unreliable.
• Once cooked, remove the lamb from the tray and rest on a board. Drain all but 3-4 tbsp of the fat from the tray. Mix the flour into the juices with a balloon whisk to make a paste.
• Put the tray on the hob over a medium heat and bubble for 1-2 minutes. Add the sherry and bring to the boil for a minute, stirring, to scrape up any browned bits. Pour all the juices into a medium pan with the stock, sugar and 150ml water. Bring to a gentle simmer for 5-10 minutes. Strain the gravy and season to taste, adding a glug of sherry at the end. Serve with greens and roast new potatoes.

STUFFED LEG OF LAMB WITH BALSAMIC-FIG-BASIL SAUCE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Combine the chopped prunes and currants with the creme de cassis in a small bowl, and set aside. In another small bowl, combine the rosemary, thyme, coriander, salt, and pepper; set aside.
• Untie and unroll the lamb, lay it out flat on the work surface. Trim off excess fat, and cut any thick parts open so that it is evenly thick and somewhat rectangular in shape. Sprinkle half of the herb mixture over the lamb. Mix the almonds and chopped mint into the prune mixture; spread evenly over the lamb. Roll up starting at one of the short sides, and tie with kitchen twine in 1-inch intervals. Cut 9 slits about 1-inch deep into the top of the lamb, and insert a slice of garlic in each. Rub with olive oil, and sprinkle with the remaining herb mixture.
• Place lamb seam-side up on a rack set in a roasting pan. Roast in the preheated oven to desired doneness. For medium-rare, a thermometer inserted into the center will read 140 degrees F (60 degrees C). Remove lamb from the oven and cover with foil. Allow to rest for 15 minutes while proceeding with the recipe.
• While the lamb is resting, bring the balsamic vinegar to a boil in a small saucepan over high heat. Boil until the vinegar has reduced by half, 4 to 5 minutes. Once reduced, stir in the butter, honey, and sliced figs. Stir until the butter has melted, then remove from the heat, stir in the chopped basil and set aside.
• To serve, remove the twine from the lamb and cut into 1/2 inch thick slices. Arrange on a warm serving platter and drizzle with the fig sauce, garnish with mint and basil leaves.

GOAT CHEESE STUFFED LAMB BURGERS

Steps:

• Heat 1 teaspoon of olive oil in a small skillet over medium heat. Cook and stir the onions in the oil until soft and translucent, about 5 minutes.
• Gently knead together the softened onions, lamb, egg, bread crumbs, garlic, salt, and pepper. Divide the mixture into 6 parts and roll into balls, then cover and refrigerate until ready to use.
• Mix together the goat cheese, extra-virgin olive oil, basil, and oregano until well combined; cover and chill for 5 minutes.
• Preheat an outdoor grill for medium-high heat.
• Working with one portion of meat at a time, make an indentation in the center of the ball with your thumb. Fill the indentation with a heaping tablespoon of the goat cheese mixture. Gently pull and form the meat patty around the cheese filling, making a burger-shaped patty. Repeat with each ball of the lamb mixture.
• Grill the patties on the preheated grill until no longer pink in the center and well done, about 8 minutes per side.