Chef G's Stuffed Lamb Shoulder
It is the unspoken guest at every traditional gathering. Now, you could roast your leg of lamb and serve it with gravy and mashed potatoes…or, you could listen to Chef Godfrey Kinyanjui and turn it up a notch. We managed to twist Chef G’s arm to share the recipe for his Lamb Shoulder, which is already a favourite on our new menu.
- 300g lamb shoulder
- 15g yellow pepper
- 15g red pepper
- 15g dates
- 100g mixed vegetables
- 80ml jus, or gravy
- 50g dukkah spice
- 10ml oil
- 5g salt
- 5g black pepper
- Tenderise the lamb shoulder with a mallet. Once it is evenly flattened, marinate with the dukkah spice and let it rest in the fridge for an hour.
- Roast the mixed peppers in the oven. The skin will fall off easily after roasting. Combine your roasted peppers with the dates, then mix in the salt and pepper.
- Spread a large piece cling wrap on a flat surface, and place the flattened lamb shoulder over it. Place the mixed peppers and dates in a line down the middle of the lamb.
- Roll it tightly with the cling wrap, making a few rounds with the wrap until you get a firm, cylindrical shape. Use kitchen string to tie the ends tightly, then finish off by rolling it with tin foil. At this stage, I leave it in the ‘fridge overnight to set.
- Preheat the oven to 160 degrees, then cook your lamb (still wrapped in foil) for 45 – 50 minutes. When it is cooked, unwrap the lamb and finish it off on a hot pan to add colour to the lamb shoulder.
I serve the lamb with my special, herbed “green” mash. This is a great way to elevate the usual mashed potatoes and really wow your guests at Christmas lunch. It’s really easy; here’s how you do it:
- Boil your desired amount of potatoes and mash them with a bit of cream, salt and pepper. When you’ve reached your desired consistency, set aside.
- Blanch a few handfuls of spinach. Put the blanched spinach into a blender, and then pour it into the mash. Mix, until you have a gorgeous green colour.
Plate your lamb shoulder with the mash, and serve with vegetables and gravy, or red wine jus.
Enjoy – I can’t wait to see your attempts!