Herb Stuffed Lamb

Ingredients

• 2 Zickleinschultern (à ca. 1,2 kg)
• 1 Salzzitrone
• 1 Handvoll Koriandergrün
• 1 Handvoll Petersilie
• 1 Zwiebel
• 2 Knoblauchzehen
• 2 cm Ingwer
• 6 EL Olivenöl
• 0.5 TL Kurkuma (gemahlen)
• 0.5 TL Cumin
• Pfeffer

Instructions

1. 1.

   Rinse the lamb, pat dry and cut side‑wise pockets into the thickest parts of each shoulder. Finely chop the lemon. Rinse the herbs, shake dry, pluck leaves and finely chop. Peel and dice onion, garlic and ginger. Mix all with herbs and oil. Season with turmeric, cumin and pepper. Fill about ¾ of the pockets with the mixture and secure with toothpicks or roulade needles. Rub remaining mixture over the shoulders and season with salt.

2. 2.

   Preheat oven to 180°C (350°F) fan‑fry.

3. 3.

   Brown lamb in a roasting pan on all sides. Deglaze with a little water and roast for about 1½ hours, turning regularly and adding water as needed.

4. 4.

   Remove toothpicks before serving and slice the meat off the bone to serve.