Stuffed Lamb Shoulder Roast
Ingredients
4-pound boneless Lamb shoulder roast
4 cloves garlic, minced and divided
1 cup white mushrooms, thin-sliced
1 cup loosely packed baby spinach
3 tbsp fresh thyme, rough chopped and divided
3 tbsp fresh rosemary, rough chopped and divided
3 tbsp fresh oregano, rough chopped and divided
2-3 tbsp Extra Virgin Olive Oil
Directions
1Remove roast from butcher’s netting and lay out flat on work surface. Season to taste with salt and pepper. Add ⅓ of the garlic and gently massage into meat. Evenly layer spinach, mushrooms, shallot, feta and ⅓ of the fresh herbs almost to the edge. Roll roast back up, making sure to tuck in all of the stuffing and creating a good seal with the roast. Using butcher’s twine, truss up (tie) roast with 4 – 5 wraps vertically (every 1 ½ inches or so) and once horizontally, making sure twine is tight and your knots are secure.
2Season roast with salt and pepper to taste. Combine remaining garlic and fresh herbs and add olive oil until a paste is formed. Rub exterior of the roast with herb paste and massage in. Cover loosely with plastic wrap and let rest on the counter for 30 – 45 minutes.
3Preheat oven to 350°.
4Place roast in roasting pan with 1 cup of water in the bottom. Put the pan into the oven on the center rack. Bake for 1 hour and 40 minutes or until probe thermometer reaches 145°.
5Remove pan from oven and cover loosely with tented aluminum foil. Let rest for 10 – 15 minutes.
6Cut off twine and slice into ¾ inch pieces.
