Huber's Butchery

Orange, Dates & Pine Nut Stuffed Lamb Shoulder

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1.5 HRS

Medium

Ingredients

Serves 4-5 pax

1-1.2 kg Lamb Shoulder, boneless (ask our butcher to butterfly it for you!)
1 Orange, zested and juiced
5-7 Pitted dates, chopped
100g Pine nuts, toasted
100g Bread, torn into pieces
1-2 Banana shallots, minced & sauteed
Fresh mint & parsley, chopped (a handful each)
1 Egg
2 tbsps Evoo
Salt & pepper to taste

Cooking Method

1. Make the stuffing: Combine all stuffing ingredients (except lamb, salt & pepper) in a bowl, mix well.
2. Lay lamb shoulder fat side down, season with salt and pepper.
3. Spread stuffing ¾ of the way down the lamb, pressing firmly to fill nooks and crannies.
4. Roll lamb tightly and secure with twine.
5. Season outside with salt, pepper and evoo

6. Roast for 20 mins at 220ºC, then lower heat to 125ºC for 20-30 mins (or until internal temp reaches 68ºC for medium)

7. Rest lamb 10 - 15 mins, then slice (2cm thick)

8. Serve with a warm barley & asparagus salad or roast potatoes & spring veggies.

Recipe by Chef Autumn

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Total	SGD$0.00

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Orange, Dates & Pine Nut Stuffed Lamb Shoulder

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