Mutton shoulder is stuffed with a mint lemon stuffing and slow-roasted. Do try to use fresh mint for the brightest flavor. Mutton is simply older lamb, so if you cannot find mutton, you may substitute lamb.
Prep Time: 15 minutes
Cook Time: 3 hours,
Ingredients:
- 1 large (3 to 4 pounds) mutton shoulder, blade bone removed
- 1 Tablespoon vegetable oil
- Kosher salt and freshly ground black pepper
- 1 cup seasoned bread crumbs
- 2 cloves garlic, finely chopped
- 2 Tablespoons finely-chopped onion
- 1 Tablespoon chopped fresh mint (or parsley), or 1 teaspoon dried
- Grated zest (rind) of 1/2 lemon
- 1 egg beaten with 1 Tablespoon milk or cream
Preparation:
Preheat oven to 325 F. Line a roasting pan with nonstick foil.Rub exterior of mutton shoulder with vegetable oil and sprinkle generously with salt and pepper.
In a small bowl, toss bread crumbs, garlic, onion, mint, lemon zest, and egg until combined. Place stuffing in the mutton cavity, roll to cover, and tie with string or secure with a metal skewer. Place seam-side down in the roasting pan.
Roast for 3 hours, basting with pan juices or additional vegetable oil to prevent roast from drying out.
Remove to a platter, cover loosely with foil, and let mutton shoulder rest for 15 to 20 minutes before slicing to serve. If desired, make a simple pan gravy from the drippings to accompany the roast.
Yield: 6 to 8 servings
