Stuffed roast lamb

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Ingredients

2.5 kg lamb shoulder, deboned and butterflied
2 t coarse salt
4 T Dijon mustard
1 T garlic, crushed
2 T canola oil
2 T thyme, chopped
2 x 70 g packets prosciutto
For the stuffing:
2 T olive oil
2 shallots (or 1 onion), diced
2 cloves garlic, crushed
250 g mixed mushrooms, sliced
2 x 200 g packets baby spinach, rinsed
100 g smoked Cheddar cheese, diced

Cooking Instructions

Preheat the oven to 160°C and grease a roasting pan with oil. Place the meat on a flat surface and rub all over with coarse salt.

Mix the mustard, garlic and oil and spread liberally on the inside of the meat. Place the prosciutto on top.

To make the stuffing, heat the oil in a pan and sauté the shallots for 4 minutes until soft and slightly golden. Add the garlic and mushrooms and cook for 3 minutes. Add the spinach and cook for 2 minutes, or until slightly wilted.

Remove from the heat and allow the mixture to cool slightly. Spread on top of the prosciutto, then top with the cheese. Roll up tightly and tie with string.

Place in the prepared pan and roast for 2 hours, until cooked but slightly pink inside. Alternatively, cook on the braai.

Cook's note: As lamb is synonymous with Easter, I’ve kept this recipe is as close to traditional as possible, but elevated it slightly with prosciutto and nuts. It also does well on the braai, but keep a close eye on it.

Browse more Easter recipes here.