Lamb shoulder stuffed with olive and feta

Name: Lamb shoulder stuffed with olive and feta
Yield: 4
Ingredients: 2 Tbsp Olive oil; 1 Onion, finely chopped; 3 cloves Garlic, crushed; 6 Anchovies, chopped; 1 cup Fresh breadcrumbs; 1 Tbsp Chopped rosemary; 1 Egg; 150 g Feta, crumbled; 12 Pitted black olives, or green; ¼ tsp Salt and freshly ground black pepper; 1 Boned lamb shoulder, approx 1kg (Main); 1 cup Red wine, or stock

for 4 people

Babiche Martens

Angela Casley

Food writer for Viva

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The shoulder is one of my favourite cuts of lamb. It has a little extra fat and is moist and delicious, perfect to stuff and roll. The feta, olives and anchovies add a wonderful flavour, and the aroma will fill the kitchen as it cooks. I serve it with chunky mashed kumara and green vegetables.

Ingredients

2 Tbsp	Olive oil
1	Onion, finely chopped
3 cloves	Garlic, crushed
6	Anchovies, chopped
1 cup	Fresh breadcrumbs
1 Tbsp	Chopped rosemary
1	Egg
150 g	Feta, crumbled
12	Pitted black olives, or green
¼ tsp	Salt and freshly ground black pepper
1	Boned lamb shoulder, approx 1kg (Main)
1 cup	Red wine, or stock

Directions

Preheat an oven to 170C.
Heat the oil in a frying pan. Add the onion, garlic and anchovies, cooking for 3-4 minutes until softened and fragrant.
Combine the onions, breadcrumbs, rosemary, egg, feta, olives, salt and pepper in a large bowl.
Lay the shoulder out flat on a bench. Spread the stuffing on top. Roll tightly and tie with string. Place it in a baking dish, pour the stock or red wine around the base and cover tightly with tin foil. Place in the oven for 1½ hours, then remove the foil for a further 30 minutes to brown the top. Remove and allow the lamb to sit for 10-15 minutes before slicing.