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Cranberry and Spinach Stuffed Shoulder of Lamb

I like to use Sonoma County CK Lamb or New Zealand spring lamb for this recipe. This is a wonderful winter dish. Serve it with roasted potatoes and roasted parsnips, and of course, Inman Family OGV Estate Pinot Noir.

For the Lamb:
4-4.5 lbs. shoulder of lamb, boned, but left in one piece
Salt and freshly ground pepper
3 extra-virgin olive oil
Juice of 1/2 a lemon
Large pinch of dried oregano
1 glass dry white wine

For the Stuffing:
2 c. fresh spinach, trimmed, washed, and dried
4 TB. extra-virgin olive oil
2 shallots, peeled and chopped
2 cloves of garlic, peeled and crushed
2 dried cranberries
2 TB. pine nuts, toasted in a dry pan
1 egg
Zest of one orange, cut in juliennes
2 TB. toasted breadcrumbs

First make the stuffing by sauteing spinach, allowing it to cook in its own moisture for 4-5 minutes. Set aside in a strainer and allow excess moisture to drain off. Heat the olive oil in the same pan as the spinach and saute the shallots until they glisten. Add the garlic and as soon as the aromas are released, add the spinach and mix. Add the cranberries and pine nuts and remove from the heat. Beat the egg and then add the spinach mixture, orange zest, and the breadcrumbs. Season and mix well. Season the meat inside and spread the stuffing lengthwise down the middle, then fold the two sides over the stuffing, overlapping the sides slightly and tie up with string. The result will be an elongated "package." Place the meat package in a roasting pan--I usually place it on a low rack within the pan. Pour lemon juice and olive oil over the meat and sprinkle with the dried oregano. Pour 1 1/2 c. hot water into the pan and cook in an oven which was preheated to 425 F degrees. Cook for 30 minutes; turn the oven down to 375 F and cook a further 50 minutes, basting it occasionally. Put the meat on a warm platter, cover with foil, and let it rest for 10 minutes. In the meantime, remove any excess fat, deglaze the pan with a glass of white wine, and reduce slightly to thicken. Taste and season. To serve, remove the strings and slice into thick slabs. Serve sauce separately.

Serves 4-6