STUFFED LAMB ROAST
8 to 10 servings
Removing the bones from a lamb leg or shoulder is an opportunity to add flavor to the inside of the roast. Leg roasts in particular are great for stuffing with a grain- or bread crumb–based mixture. Shoulder roasts have a more haphazard arrangement of muscles and will hold less stuffing; we prefer to season their interior with an herb or spice paste.
Pat dry:
- One 4- to 5-pound butterflied leg of lamb or boneless lamb shoulder roast, trimmed to an even thickness of 2 to 2 ½ inches
To season the inside with a paste, prepare:
- ½ cup Mediterranean Garlic Herb Paste, Jamaican Jerk Paste, Harissa I, Charmoula, Mexican Adobo I, or the mixture from Lamb Shawarma (grate the onion instead of slicing it)
Spread this mixture evenly on the boned side of the meat.
To fill with a stuffing, season the boned side of the meat with:
- 1 teaspoon salt
- ½ teaspoon black pepper
Spoon evenly over the seasoned surface, using the lesser amount for a shoulder roast:
- 2 to 4 cups any bread crumb– or grain-based stuffing, but especially Couscous Stuffing with Apricots and Pistachios and Spiced Rice Stuffing
Tightly roll or fold the roast back together; for leg roasts, roll up the lamb starting at the longer side. Tie the roast securely at 2-inch intervals to give it a snug, compact, cylindrical shape. For shoulder roasts, be easier on yourself: They will never look tidy. Scrape any bits of paste or stuffing from the surface of the tied roast and season the outside with:
- 1 teaspoon salt
- (½ teaspoon black pepper)
Refrigerate for at least 3 hours and preferably overnight to allow the flavors to meld.
Roast as for Roast Leg of Lamb, or Roasted Lamb Shoulder.