Stuffed Suckling Lamb Shoulder

Ingredients:

• 1 whole suckling lamb shoulder (approx. 3-4 lbs)
• 1 cup cooked rice
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 1/2 cup chopped carrots
• 2 cloves garlic, minced
• 1/4 cup chopped parsley
• 1/4 cup chopped mint
• 1/4 cup chopped cilantro
• 1/2 tsp cumin
• 1/2 tsp coriander
• 1 tsp salt
• 1/2 tsp black pepper
• 3 tbsp olive oil, divided
• 1 cup chicken stock

Instructions:

1. Preheat oven to 350°F.
2. In a large skillet, heat 2 tbsp of olive oil over medium heat. Add in the onion, celery and carrots and sauté for 5-7 minutes until softened.
3. Add in the minced garlic and cook for an additional minute.
4. Remove from the heat and stir in the cooked rice, parsley, mint, cilantro, cumin, coriander, salt and black pepper.
5. Cut a slit down the center of the lamb shoulder, being careful not to cut through to the other side.
6. Open up the lamb and stuff the rice mixture inside.
7. Close the lamb and tie it up with kitchen twine.
8. Season the outside of the lamb with salt and pepper.
9. Heat the remaining 1 tbsp of olive oil in the skillet over high heat.
10. Sear the lamb on all sides until browned, about 5 minutes per side.
11. Transfer the lamb to a roasting pan and pour chicken stock into the bottom of the pan.
12. Cover loosely with foil and roast in the oven for 2-2.5 hours, or until the lamb is tender and cooked through.
13. Remove from the oven and let rest for 15-20 minutes before slicing and serving.

Verdict:

This stuffed suckling lamb shoulder is a show-stopping centerpiece for any special occasion. The tender meat is perfectly seasoned and the stuffing adds an extra layer of flavor and texture. Serve with roasted vegetables and a bold red wine for a truly spectacular meal.

Serving Suggestions:

• Roasted carrots, parsnips and potatoes
• Green salad with a citrus vinaigrette
• Red wine, such as Cabernet Sauvignon or Syrah