Ingredients

CupsMetric

• 1.35 – 1.5 kg/ 2.7 – 3 lb deboned lamb shoulder (Note 1)
• 1 1/2 tsp cooking salt / kosher salt , divided
• 1 tsp black pepper , divided
• 2 tsp extra virgin olive oil

The fabulous herb & nut stuffing:

• 1 tbsp / 20g unsalted butter
• 2 eschalots , finely diced (US: shallots, sub 1 small onion) (Note 2)
• 3 garlic cloves , finely minced
• 300g/ 10 oz mushrooms , button/white (Note 3)
• 2 tightly packed cups baby spinach , roughly chopped 100g
• 3 tbsp skinless hazelnuts (Note 4)
• 3 tbsp pistachios , roughly chopped (Note 4)
• 1 1/2 tbsp parsley , finely chopped (ok to omit)
• 1 1/2 tsp rosemary , fresh, finely chopped (sub fresh thyme, or 1 tsp dried)
• 1 tbsp lemon zest (divine touch, don’t skip this!)
• 1/2 tsp cooking salt / kosher salt
• 1/4 tsp black pepper

Melting potatoes:

• 1 kg/ 2 lb baby potatoes , cut in half (4 if large) (Note 5)
• 1/2 tsp cooking salt / kosher salt
• 1/4 tsp black pepper
• 1 tbsp extra virgin olive oil

Gravy:

• 2 tbsp flour plain / all-purpose
• 1 1/4 cups beef stock/broth , low sodium
• 1/4 tsp dark soy sauce (optional, for deeper colour) (Note 6)
• Salt and pepper , if needed (I don’t add any more)

Instructions

Stuffing:

• Roast hazelnuts – Preheat oven to 180°C/350°F (160°C fan-forced). Roast the hazelnuts for 8 minutes. Cool, then roughly chop.
• Blitz the mushrooms in a food processor, scraping down the sides as needed, until the mushrooms are chopped into little 3mm/0.1″ pieces.
• Duxelle – Melt the butter in a non-stick pan over high heat. Add eschalots, garlic and mushrooms. Cook, stirring regularly, for 5 minutes or until the liquid that comes out of the mushrooms mostly evaporates. Add spinach and cook until wilted.
• Cool – Transfer the filling into a bowl. Cool for 20 minutes then stir in remaining ingredients.
• Stuffing log – Pile the stuffing on a piece of cling wrap. Use your hands to roughly shape it into a 35cm / 13.5″ long log. Tightly roll up with cling wrap. Place in the freezer for 3 hours (up to 3 days) until it is firm. (Note 7)

Pound and roll lamb:

• Pound – Place the lamb shoulder fat-side down. Cover with plastic wrap (I use go between) or baking paper. Then use a rolling pin or meat mallet to pound the meat (hard!) into a 40 x 22cm rectangle (15.5 x 8.5″). Aim for even thickness ~1.75cm (2/3″). Trim and patch as needed to make your rectangle – see video, I cut & rearrange 2 large flappy bits that stick out.
• Roll – Sprinkle the surface of the lamb with half the salt and pepper. Unwrap the frozen stuffing log then roll it up tightly, finishing with the seam side down.
• Tie – Secure with kitchen twine tied every 2cm / 0.8″. (See video for tips)

Slow-roast:

• Preheat oven to 220°C/425°F (200°C fan-forced).
• Season – Rub the lamb roll all over with the olive oil, then sprinkle with the remaining salt and pepper.
• Potatoes – Toss the potatoes with the salt, pepper and olive oil in a large roasting pan (not a baking tray). Put the lamb on top of the potato, on the diagonal if needed to fit.
• Short high temp roast – Roast for 30 minutes (renders some fat and gives the colour a head start).
• Slow roast – Turn the oven down to 160°C/320°F (140°C fan). Cook for 2 1/2 hours, or until the internal temperature is 98°C/208°F or the meat can be fairly easily teased apart using two fork (check in a discreet spot).
• Rest – Remove lamb and potato to a tray and loosely cover with foil while you make the gravy.

Gravy:

• Drippings – The roasting pan will have meat juices and fat. Tilt the pan so you can scoop off and discard all but 3 tablespoons of fat (the clear liquid that rises to the surface). Make sure you keep the dark brown juices in the pan. If you’re short of fat, add butter.
• Heat fat – Put the pan directly on the stove over medium heat. Once the fat is hot, sprinkle the flour over and stir for 1 minute.
• Thicken – While stirring, slowly pour in the stock. Add soy sauce, then keep stirring as it bubbles gently until it thickens into a maple syrup consistency.
• Taste and add more salt and pepper if desired (I don’t need more). Pour into a jug (strain, if needed).