Walnut and Silverbeet-Stuffed Lamb Shoulder
Lamb shoulder is perfect for slow roasting. It’s paired with tangy sharpness in the form of feta, lemon and olives, helping to cut through the richness of the meat.
Using a sharp knife, carefully remove bone from the lamb and open out lamb to an even, roughly rectangular shape. Set aside.
Heat a little olive oil in a frying pan and add the onion. Cook until soft. Chop the silverbeet stems and add to the pan along with the garlic, oregano and salt and cook for 4-5 mins. Shred the silverbeet leaves and add to the pan along with the lemon zest and juice. Cook covered, until just wilted. Set aside to cool.
Put aside a little of the feta for garnishing at the end, then mix the remaining feta into the silverbeet along with the olives, walnuts, bread and egg. Mix together well and season to taste. Season the lamb generously, and spread the stuffing evenly over. Roll the lamb up and tie securely with string. Mix together 1 Tbsp olive oil and the smoked paprika and smear over the meat.
Heat the oven to 180°C. Put the lamb in a roasting dish with the wine and cook for 1 1/2 hours, adding extra water to the pan if needed. Remove from the oven and allow to rest for 20 mins before slicing and putting onto a serving platter. Garnish with the remaining feta and the parsley.
1 lamb shoulder (bone in) approx. 1.6-1.8 kg
1 red onion, chopped
8 leaves silverbeet (approx 550g)
3 cloves garlic, chopped
2 Tbsp fresh oregano, chopped
1/2 tsp salt
1 lemon, zest and juice
150g feta, crumbled
1/2 cup green pitted olives, halved
1/2 cup walnuts, roughly chopped
1/2 loaf ciabatta, cut into cubes
1 egg, lightly beaten
1 tsp smoked paprika
1 cup dry white wine
2 Tbsp chopped parsley for garnishing