Roast shoulder of lamb with spinach stuffing
Serves: 4
Prep time: 20 minsTotal time: 
Recipe photograph by Martin Poole
Roast shoulder of lamb with spinach stuffing
Serves: 4
Prep time: 20 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
399Kcal
Fat
22gr
Saturates
8gr
Carbs
7gr
Sugars
7gr
Fibre
3gr
Protein
43gr
Salt
0.6gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 1 tbsp pine nuts
- 1 onion, thinly sliced
- 1 tbsp olive oil
- 1 x 260g pack young-leaf spinach
- 1 tsp ground cinnamon
- 1½ tsp ground cumin
- 25g raisins
- 1 boneless half shoulder joint of lamb (approx 800g)
Step by step
Get ahead
The stuffing can be made and the lamb stuffed in advance, but cool the stuffing before spreading it over the lamb.
- Preheat the oven to 180°C, fan 160°C, gas 4. Toast the pine nuts in a frying pan until golden, then set aside. Fry the onion in the olive oil for about 8 minutes until it's softened and golden.
- Meanwhile, wilt the spinach in a large lidded pan then tip into a colander and press out the excess moisture.
- Unroll the lamb on a chopping board, fat-side down, and season lightly. Mix the spices, raisins, spinach and pine nuts with the onion and cook for 1-2 minutes. Spoon evenly across the lamb then re-roll and tie to secure. Place the lamb joint in a roasting tin and roast for 65 minutes (25 minutes per 500g plus 25 minutes) for medium well or 20 minutes per 500g, plus 20 minutes if you prefer it pink, basting occasionally. Rest for 10-15 minutes before carving. The lamb will tend to fall apart as you carve it, rather than cutting into neat slices, but that's all part of the rustic charm!
- Serve the roast lamb with chilli butternut squash roasted around the lamb, and giant couscous.
