Stuffed lamb shoulder with carrots and parsnips
A stuffed lamb shoulder with fresh carrots and parsnips is a recipe featuring fresh ingredients from the Lamb category. Try this and other recipes from Spoonsparrow!
Ingredients
- 600 g lamb shoulder, trimmed (1 lamb shoulder)
- Salt
- Pepper (freshly ground)
- 8 soft plums
- 4 Carrots
- 3 parsnips
- 3 tbsp Rapeseed oil
- 50 ml olive oil
Instructions
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1.
Season the inside of the lamb with salt and pepper. Arrange the plums in a row on the meat and press them into place. Tie with kitchen twine. Season all sides with salt and pepper.
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2.
Preheat the oven to 200 °C fan. Peel and chop the carrots and parsnips. Heat the rapeseed oil in a pan and sear the lamb roast on all sides until well browned. Transfer to a roasting tin or large baking dish. Mix the vegetables with olive oil, season with salt and pepper, and spread around the meat.
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3.
Bake for about 35 minutes until the meat feels firm under pressure but not yet hard. Let rest covered with foil for 5–10 minutes before serving.
