Description
Mediterranean lamb promises pure comfort with rich, slow-roasted perfection. Tender meat melts effortlessly alongside aromatic herbs, inviting diners to savor each succulent, wine-infused bite.
Ingredients
Scale
Meat:
- 6.5 pounds (2.95 kilograms) lamb shoulder, bone-in
- 5 Merguez sausages (8 ounces / 226 grams)
Vegetables and Herbs:
- 2 small fennel bulbs
- 2 red onions
- 1 garlic bulb
- 1 bunch of sage (0.75 ounces / 21 grams)
Liquids and Other Ingredients:
- 1 cup white wine
- 8 ounces (226 grams) sourdough bread
- 2 tablespoons all-purpose flour
- 1 tablespoon blackberry or black currant jam
Instructions
- Craft the aromatic stuffing by heating 2 tablespoons (30 milliliters) of olive oil in a spacious roasting pan over medium-high temperature. Crumble the sausage meat into the pan, breaking it into small fragments. Incorporate torn sage leaves, finely chopped fennel, and diced onions. Sauté the mixture until vegetables become soft and develop a rich caramelized exterior.
- Deglaze the pan with wine, allowing the liquid to completely evaporate and concentrate the flavors. Season the mixture with salt and pepper, then fold in rustic bread chunks. Allow the stuffing to cool completely to room temperature.
- Unfurl the lamb on a clean work surface, spreading the cooled stuffing evenly across its surface. Carefully roll the meat into a compact cylinder, securing it tightly with kitchen twine at regular intervals to maintain its shape.
- Position the rolled lamb in a roasting pan, nestling it alongside lamb bones and a whole garlic bulb. Refrigerate the preparation overnight to allow flavors to meld and intensify.
- Preheat the oven to 475°F (246°C), then immediately reduce the temperature to 300°F (149°C) when placing the lamb inside. Roast the meat for approximately 4 hours, basting with pan juices every hour to ensure moisture and flavor development.
- After roasting, remove the lamb from the oven and let it rest, tented with aluminum foil, for one hour to redistribute internal juices and ensure tenderness.
- Prepare the gravy by skimming excess fat from the roasting pan. Heat the pan on the stovetop, whisking in flour and a touch of jam. Gradually add water, simmering until the sauce reaches a desired consistency. Strain the gravy and season to taste.
- Before serving, carefully remove the kitchen twine from the lamb. Drizzle any accumulated resting juices into the gravy for additional depth. Slice the roast and accompany with a vibrant green sauce.
Notes
- Butchers can simplify your prep by removing lamb bones and breaking them down for stock or additional flavor enhancement.
- Leg cuts provide more straightforward carving opportunities compared to shoulder meat, with natural muscle seams guiding precise knife techniques.
- Prep Time: 40 minutes
- Cook Time: 5 hours
- Category: Dinner
- Method: Roasting
- Cuisine: UK
Nutrition
- Serving Size: 8
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 9 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 100 mg