Corn, dairy, egg, gluten, lactose, nightshade, soy and wheat free; can be nut free
A lovely dish. You can roast root vegetables with the meat in the oven then just serve with an extra green vegetable such a broccoli or cabbage.
1 largish shoulder of lamb (2–3kg), boned
If the butcher has not done so, bone out the lamb and lay it flat.
To cook, heat the oven to 180C/350F/Gas Mark 4.
Weigh the stuffed lamb.
Roast for 20 minutes to the 500g with 20 extra, removing the foil half an hour before it is done to brown and crisp the top. You can also surround the meat with potatoes or other root vegetables to bake along with it.
When it is cooked, remove to a heated dish to rest for a few minutes.
In a small bowl mix a level tablespoon of your preferred gluten and wheat free flour with 3–4 tablespoons of the juices from the roasting pan until smooth. Gradually return to the roasting pan and cook over a low heat until the sauce thickens slightly. Add seasoning and extra stock as necessary.
Serves 6 – per portion
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