Here is a delicious Lamb Roast to enjoy with the whole family this weekend. #Recipes Don't forget to RT #LovePGIWelshLamb to #WIN 1 of 10 recipes books too.
WELSH LAMB SHOULDER STUFFED WITH TOMATOES, OLIVES, GARLIC & ROSEMARY
Cooking Time: 25 minutes per 450g/½kg (1lb) plus 25 minutes
1kg (2.2lb) Boned Welsh Lamb shoulder joint*
4 Lamb and rosemary sausages or pork, skins removed (approx 250g)
1 Tomato, chopped
25g (1oz) Sundried tomatoes
6 Black olives, pitted and roughly chopped
6 Green olives, pitted and roughly chopped
3 Garlic cloves, sliced
4 Sprigs fresh rosemary
15ml (1tbsp) Olive oil
450g (1lb) New potatoes
8 Black & green olives
10 Cherry tomatoes
Preheat oven to Gas 4, 180ºC, 350ºF.
Stuffing: Place all the ingredients into a large bowl and mix well together.
Remove strings from joint if it is strung, open the joint and lay flat on a board fat side downwards. Place the stuffing onto the Welsh Lamb. Fold and roll the Welsh Lamb and tie with heat resistant butchers string.
Weigh the joint and calculate the cooking time:
25 minutes per 450g/½kg (1lb) plus 25 minutes.
Place the joint in a roasting pan and season. Baste the joint during cooking.
On a separate tray place the olive oil and new potatoes, season, toss together to coat in oil and then spread out in a single layer. Roast for about 40 minutes until potatoes are tender. Add the cherry tomatoes & olives and cook for about 5-10 minutes until tomato skins start to split.
Serve with roasted new potatoes, roasted tomatoes & olives.