I love a rolled boneless shoulder of lamb. Seasoned well this is melt in your mouth after a few hours of love in the oven.
Chimichurri is a loose oil-based condiment used to accompany barbecued or grilled meats. But I’ve used my homemade chimichurri to stuff the shoulder of lamb, roll, tie and roast it. The flavours season the meat as it cooks and each slice you cut is perfect 😍 Try it!
Ingredients
1.5kg deboned, rolled shoulder of lamb
for the chimmichurri
1cup parsely (finely chopped)
1/2cup mixed herbs finely chopped, (I used rosemary and mint)
1/2cup olive oil
1 lemon, juiced
1tsp sea salt
1/4tsp black pepper (or more, to taste)
METHOD
1
Open the meat skin side down
Mix all ingredients for the chimichurri well in a bowl. If you want, you can use a food processor to blitz everything together rather than finely chopping, but don't puree it.
Taste, add more salt or pepper if needed. Spoon this over the meat.
Roll the meat back and tie it with bands it came with or use your own
Rub a little olive oil and salt in the skin and add a few rosemary sprigs on top
Cook in a hot oven at 200 for 45 mins. Then cover and cook for another hour on 180. Let it rest for 20 mins before serving.
I served this for my guests with roast potatoes broccoli and spiced roasted carrots on a bed of garlicky Greek yoghurt. They loved it ♥️
