Method
Mix the Stuffing Mix with boiling water, Beef Stock and
olive oil. Leave to stand for 5 minutes. Stir in capers and
mashed anchovies.
The Lamb
Open up the boned shoulder. Season on both sides with
Rosemary & Olive Seasoning. Sprinkle gelatine on the
meaty side. Squeeze Tomato Pesto over the meat and
pack out Sun-dried Tomatoes. Lay blanched spinach
leaves on top of the tomatoes.
Roll the Stuffing Mix into a thick sausage shape. Place the
stuffing roll on the meat and carefully roll it up. Secure
roll with skewers, tie with string and rub all over with ol-
ive oil and Rosemary & Olive Seasoning. Pre-prepare to
this stage.
Place the onion wedges and lamb bones in a large oven
roasting pan. Position the meat on a rack that fits over
the pan and add 2 cups of boiling water to the pan.
Adjust the oven shelf to one slot below the middle posi-
tion. Preheat the oven to 170°C.
Roast open for 1 ½ hours.
Rest for at least 15 minutes while making the gravy.
Scoop the solids out of the pan with a slotted spoon and
blot off excess fat with absorbent kitchen towel. Add
Roast Onion Gravy and bring to the boil. Taste for sea-
soning. Pour into a gravy boat.
INA'S TIP
The lamb is also delicious served cold with a salad or
sliced on an open gourmet sandwich.