Stuffed Roasted Lamb Shoulder

Ingredients:
2.5 Lb. Boneless lamb shoulder

1/2 C chopped spinach leaves

1/2 Onion (chopped in small pieces)

1/4 C minced parsley

1/4 C minced cilantro

1/4 C fresh thyme leaves

6 cloves garlic (minced)

1/4 C Parmesan cheese

1/3 C olive oil

1/2 C yogurt

1 tsp. salt

1/2 Tbsp. black pepper

1 tsp. chili pepper

1/2 tsp. powdered turmeric

Making:
Wash the meat thoroughly and pat dry

Bring all the minced herbs, spinach and half of the yogurt together,

Add all the seasonings mix well.

Bring minced garlic, half of the yogurt and oil in another bowl.

Place the meat open on the kitchen board

Spread the herbal mix on the meat and rollback.

Tie the meat pack with a kitchen string

Put in a Ziploc bag and add the yogurt mix.

Marinate in the fridge for o/n

Bring the oven 325 F

Place the meat on an oven rack

Bake the lamb 15 minutes for each pound of the meat.

OR if you use probe adjust the probe for 145 F

And take the lamb out of the oven when the probe temperature reaches the 145 F.

Cover the meat with aluminum foil and let it sit at room temperature for 10 minutes.
Slice and serve immediately along with steam-cooked asparagus.
1/4/2016
Back to meat selections

---