French Roast Lamb with Sorrel and Watercress Stuffing

Delicious French Roast Lamb with Sorrel and Watercress Stuffing.

Meat Dish
Serves: 6-8
Ingredients

  • 5 tablespoons olive oil
  • 1 onion, finely chopped
  • 1 garlic clove, crushed
  • 2 bunches watercress, stalks trimmed and leaves finely chopped
  • 1 large handful of sorrel, stalks trimmed and leaves finely chopped
  • 100g (4 oz) fresh white breadcrumbs
  • 1 egg, beaten
  • salt and freshly ground black pepper
  • 1.4-1.6-kg (3-3 1/2 lb) shoulder of lamb joint, boned

  1. Pre-heat the oven to 190°C (375°F) Gas mark 5.
  2. Heat 3 tablespoons oil in a saucepan, add the onion and garlic and cook gently for 3 minutes. Add the watercress and sorrel and cook for a further 3 minutes, stirring occasionally. Remove from the heat.
  3. Add the breadcrumbs, egg and salt and pepper to taste, and mix well. Leave to cool.
  4. Stuff the mixture into the cavity in the shoulder of Iamb. Shape the lamb into a neat round and tie securely with string so it keeps a good shape during cooking.
  5. Weigh the stuffed joint and calculate the cooking time, allowing 20 minutes per 450 g (1 lb), plus 30 minutes.
  6. Heat the remaining oil in a roasting tin. Add the joint, brush with the oil and season with salt and pepper to taste. Roast for the calculated cooking time, basting occasionally.
  7. Remove from the oven and leave to rest for 10 minutes before removing the string and carving (this dish is delicious served hot or cold).