Shoulder of Stuffed Lamb - Hotel Rural Monnaber Nou Mallorca

Shoulder of Stuffed Lamb

Monkfish and Salmon Carpaccio - salmon - Hotel Rural Monnaber Nou Mallorca
Monkfish and Salmon Carpaccio

Ingredients (Serves 4)

  • 2 small lamb forequarter pieces (shoulder) with bones removed.
  • 1 bunch spinach, stems removed and leaves shredded coarsely
  • 3 dried apricots
  • 150 g dates
  • 1 tablespoon chopped fennel
  • 1 egg, lightly beaten
  • 30 g pine nuts, toasted
  • salt and freshly ground pepper to taste
  • a generous splash of olive oil
  • a few sprigs of rosemary
  • 4-6 cloves of garlic, crushed
  • lemon juice
  • olive oil



To make the stuffing: in a large mixing bowl combine spinach, apricots, fennel/dill, pine nuts and egg and mix through with a little olive oil.

Place half the stuffing onto each pair of forequarters, roll the lamb over the stuffing and tie with string.

Rub the rolled lamb with garlic, rosemary, lemon juice and olive oil.

Leave in refrigerator overnight (or for at least 2 hours) to allow flavours to develop.

Preheat oven to very hot, approx. 240°C. Cook lamb in a roasting pan for approximately 1 hour and 40 minutes, reducing heat to moderate (160-180°C) after 10 minutes. Rest after removing from oven.