Name: Spiced spinach stuffed lamb shoulder
Prep time: 20 min
Cook time: 150 min
Total time: 170 min
Yield: 6
Ingredients: 1 tablespoon olive oil; 1 small brown onion (80g), chopped finely; 1 clove garlic, crushed; 250 gram spinach, trimmed, chopped coarsely; 4 clove garlic, crushed, extra; 1 teaspoon sea salt flakes; 1 teaspoon sweet paprika; 1 tablespoon cumin seeds; 2 tablespoon fresh thyme leaves; 2 tablespoon olive oil; 1.7 kilogram lamb shoulder, boned; 1 1/2 cup (375ml) water; 1.5 kilogram potatoes, chopped coarsely; 500 gram kumara (orange sweet potato), chopped coarsely; 80 gram butter, chopped

Spiced spinach stuffed lamb shoulder

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Serves 6

Prep

20M

Cook

2H 30M

Total

2H 50M

Ingredients

1 tablespoon olive oil

1 small brown onion (80g), chopped finely

1 clove garlic, crushed

250 gram spinach, trimmed, chopped coarsely

4 clove garlic, crushed, extra

1 teaspoon sea salt flakes

1 teaspoon sweet paprika

1 tablespoon cumin seeds

2 tablespoon fresh thyme leaves

2 tablespoon olive oil

1.7 kilogram lamb shoulder, boned

1 1/2 cup (375ml) water

1.5 kilogram potatoes, chopped coarsely

500 gram kumara (orange sweet potato), chopped coarsely

80 gram butter, chopped

Method

1.Preheat oven to 180°C (160°C fan-forced).

2.Heat oil in a medium frying pan over medium heat; cook onion and garlic, stirring, 5 minutes or until onion softens. Add spinach; cook, stirring, until wilted. Remove from heat; cool 20 minutes. Season to taste.

3.Combine extra garlic, salt, paprika, cumin seeds, thyme and oil in a small bowl.

4.Place lamb, cut-side up, on a board; place spinach mixture down centre of lamb; roll tightly, from short side, secure at 2cm intervals with kitchen string. Rub spice mixture all over lamb. Place lamb on an oiled wire rack in a large baking dish; add the water to dish. Roast for 1¾ hours or until cooked as desired. Cover; stand 10 minutes.

5.Meanwhile, boil, steam or microwave potato and kumara until tender; drain. Using potato masher, mash potato and kumara together roughly with butter. Season to taste.

6.Serve sliced lamb with mashed vegetables; drizzle with pan juices.

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