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Roast Boned Lamb
Stuffed with a Pinwheel of Fresh Herbs

Traditional
Makes 6 to 8 servings
Leftovers will keep up to 3 days under refrigeration
Freezes up to 2 months.

 

peas
Roast Boned Lamb Stuffed
with a Pinwheel of Fresh Herbs,

Swedish "Fan" Potatoes, and
Minted Peas and Cucumber
with Shallots.

A boned shoulder of lamb is "stuffed" with a lavish layer of fresh herbs, then rolled before roasting so that as each slice is carved it reveals a fragrant pinwheel of green. This is equally good served hot or cold for a summer buffet.

 

5 tablespoons finely snipped chives
2 tablespoons finely chopped curly parsley
2 tablespoons finely chopped fresh basil,
   or 2 teaspoons dried
2 teaspoons finely chopped fresh rosemary,
   or 1/2 teaspoon dried
1 teaspoon grated lemon zest
One 3-1/2 pound (net weight)
   boned shoulder of lamb
1/2 teaspoon sea salt
10 grinds black pepper
1 tablespoon olive oil
1 teaspoon dry mustard
1 teaspoon all-purpose flour
2 tablespoons Demerara
   or light brown sugar
1 onion, peeled and sliced

For the gravy
2 teaspoons fat from the roasting pan
2 teaspoons cornstarch mixed
   with 1-1/4 cups cold water
1 beef stock cube, crumbled
1 teaspoon light or dark brown sugar
Sea salt and freshly ground black pepper

 

About 3 hours before you intend to roast the meat, mix all the herbs and the lemon zest together in a small bowl.

Lay the meat, skin-side-down, on a board and cut out any lumps of fat. Cover with a piece of wax paper and pound to a fairly even thickness with a meat mallet or the end of a rolling pin. Remove the paper. Lightly sprinkle the meat with salt and pepper, then spread the herb mixture over the surface. Roll the meat up tightly and secure it in 2 or 3 places with kitchen twine.

Leave the meat until you are ready to roast it, then place on a rack in a roasting pan. Brush all over with the oil. Then mix together the mustard and flour and coat the meat with the mixture.

Preheat the oven to 350 degrees F.

Roast the meat for 1/2 hour, then baste it well, sprinkle with the sugar, and slip the onion slices under it to brown and flavor the juices. Roast for a further 1-1/2 hours, basting once, until the meat is a rich brown.

Lift the meat onto a dish, cover loosely with aluminum foil, and keep warm in a warming oven or in the regular oven turned down to its lowest setting.

To make the gravy, skim off all but 2 teaspoons of fat from the pan and remove the onion. Add the cornstarch mixed to a smooth consistency with the water, the crumbled stock cube, the sugar, and a pinch of sea salt and black pepper. Simmer on top of the stove until thick and glossy, about 3 minutes.

Serve the gravy with the sliced meat and vegetables such as Swedish "Fan" Potatoes and Minted Peas and Cucumber with Shallots. It is also delicious cold served with an assortment of salads or in sandwiches.

Buy the Book!

 

Mother and Daughter Jewish Cooking
Two Generations of Jewish Women Share
Traditional and Contemporary Recipes

By Evelyn Rose and Judi Rose
William Morrow, March 2000
Hardcover, $25.00
ISBN: 0-688-16451-X
Recipe reprinted by permission.

 

Mother and Daughter Jewish Cooking

Recipes

 


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This page created April 2000


 


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