Slow Roasted Lamb Shoulder with Stuffing and Herbed Sauce

Recipe By: MyKitchen Magazine
Serves: 6
Preparation time: 10-15 minutes
Cooking time: 35 minutes

For the lamb:
5 beef or pork sausage, casing removed
1 punnet fresh sage, leaves picked, plus extra for scattering
2 small bulbs fennel, chopped
2 red onions, chopped
1 cup white wine
1 cup cubed sourdough bread
3 kg deboned lamb shoulder
1 bulb garlic, cloves peeled

For the herbed sauce:
1 Tbsp pistachios
1 Tbsp pitted green olives
1 Tbsp chopped baby gherkins
4 anchovy fillets
2 Tbsp English or Dijon mustard
1 punnet fresh mint, leaves picked
1 punnet fresh parsley, leaves picked
Glug red wine vinegar
Glug olive oil

To serve
Sage and garlic smashed roasted potatoes
Pickled red onions
microherbs

METHOD
Heat oil in a large pan and sauté sausage meat for about 5-6 minutes or until golden and slightly crispy. Add sage, fennel and onions and cook over a low-medium heat for about 20 minutes or until soft and caramelized, stirring regularly.

Pour in wine, then simmer for another 5 minutes or until it has reduced quite a bit.
Season, taste and adjust seasoning if needed. Stir in sourdough chunks, remove from heat and set aside to cool completely.

Place lamb onto a clean work surface, meat side facing up. Season well. Place cold stuffing onto one end of the lamb and roll up to enclose. Secure with kitchen twine. Preheat oven to 150°C.

Drizzle a deep baking tray with oil, scatter with garlic cloves and extra sage and place lamb on top. Drizzle with another glug of oil and season the top side of the lamb. Cover with foil and roast for 3.5-4 hours, covered and basting with tray juices every 20 minutes. (Add a cup of water or beef stock if it gets too dry).

Remove lamb from tray, cover with foil and leave to rest 30-45 minutes before slicing. Blitz the sauce ingredients together until smooth. Season well. Serve lamb sliced and drizzled with the herb sauce.