Orange, Date & Pine Nut Stuffed Lamb Shoulder
Spring is in the air, and what better way to celebrate than with a fresh and flavourful Easter feast? This Orange, Dates & Pine Nut Stuffed Lamb Shoulder is the perfect centerpiece for your gathering.
It might sound fancy, but follow our recipe and you'll be surprised at how easy it is to make. The juicy lamb pairs perfectly with the sweetness of the dates and zesty orange, while the pine nuts add a delightful crunch. Plus, the fresh herbs tie the dish together. ✨
Don't be intimidated by the recipe – we've broken it down into simple steps you can follow at home. So grab a beautiful Alba Lamb Shoulder from your favourite butchery 😉and get ready to make this Easter extra special!
Ingredients:
● 1-1.2kg 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
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.
Happy Easter! 🍽️🧑🏻🍳🐰
Originally made for Easter 2024.
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