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Thursday, April 14, 2011

Slow roasted deboned shoulder of lamb stuffed with lemon, rosemary and capers

The main event at this months' supper club was my slow roasted shoulders of lamb stuffed with lemon, rosemary and capers and let me tell you if you want to cook something magically rich and gorgeously indulgent then this is the one for you!

Without further ado here's my recipe:

Slow roasted deboned shoulder of lamb

Ingredients: (serves 4-6)
1 shoulder of lamb
zest of 3 lemons
good handful of rosemary (chopped)
good handful of parsley (chopped)
1/2 jar of capers (chopped)
1/2 cup of couscous (put in a bowl and with just enough luke-warm water to cover it, and left to stand for 15 min)
Salt and pepper
2 onions (quartered)

Serve with Potato and mint parcels

and green beans

For the gravy:
1/2 bottle red wine
lamb stock or stock cube
11/2 tbsp cornflour mixed with 2 tbsp water to form a paste

Slide the string off the lamb and set aside, Roll the lamb out on a board.
Preheat oven to 150*C
Put the lemon zest, rosemary, parsley and capers on a board and give a final chop together to get their flavours mixing well.

Pop the herb mix into a bowl and mix in the couscous
Spread mixture evenly oven the inside of the shoulder, then carefully roll it up again.
Now either tie it up with string or (as I did) Get a large tube of sorts (I use a large jug or a vase) and roll the butchers' string you set aside earlier over that. Squeeze the top of the shoulder into the vase which will aid you in pulling the elasticated string back down over the shoulder once again - I know it sounds odd, but it does work.

Now pop it into a roasting dish, add the quartered onions, pour in 3 cups of water, season with a little salt and pepper and cover with foil.
Put it in the oven for 4 hours to roast before removing the foil, pouring the liquid and onions into a separate pan and turning the heat up to 200*C for a further hour, this will ensure you get that beautiful caramelisation around the edges - YUM. (5 hours in total)
Put the meat on a board, cover and allow to rest for at least 10 minutes.
Make a gravy by using the juices and onions from the roasting dish, 1/2 bottle of red wine, a lamb or vegetable stock cube/concentrate; simmer and reduce on high heat for 10 minutes before adding the corn flour mix and stirring until thickened.
Cut off the string and serve in think slices (It will fall apart as you cut it) with the mint and potato parcels and simple green beans.
Yes please!


  1. How serendipitous. My friends and I were just chatting about our need for a good butcher over dinner last night. I'll definitely be giving Salvin a shout. From where does he operate during the week?

  2. Oh. My. Giddy. Aunt. What is not to like about this? Fantastic combo, lovely post and great pictures. Could you please deliver some to my house? x

  3. What a delicious recipe and I like your tip about using a vase to re-attach the elasticated string.

  4. Lou, he operates from his house in Newlands right by Kirstenbosch - cottage converted into mini butchery with cold-storage.
    Jane-Anee your Giddy Aunt would have LOVED it - will have to make it for you and drink lots of wine - would love to visit you soonest - P.S. Congrats on the newsletter - i love it
    Brian - the vase really works - I figured out the tip whilst at a butchery where I watched the butcher use a massive piece of industrial piping to do it - came home and vase seemed the logical next step ha ha

  5. Ah Kate - I am seriously bummed that I missed out on this! It looks exquisite, and I am most definitely going to give Salvin a call. Thanks for the contact.

  6. Great recipe...if you don`t have a vase find a large baked beans can or something both ends feed the stocking over the can and stuff the bejesus out of your stuffed shoulder through the like a dream...(learned from my dad ole Kiwi)...Cheers

  7. What a fantastic idea!!! Thank you so much, will most definitely put this into practice, gotta love dad's tricks

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