Stuffed shoulder of lamb with cockles recipe

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Stuffed shoulder of lamb with cockles recipe

The union of lamb and seafood – particularly bivalves though also notably anchovies – is one of the most perfect in all of cooking. Lamb’s natural sweetness against the salty, ozone tang of a wobbly mollusc makes as much sense as potatoes and cream, or ham and mustard.

TOP TIPS:

Ask your butcher to butterfly the lamb shoulder for you, or buy a ready-boned shoulder from the supermarket. You’ll need some kitchen string to tie it up once you’ve stuffed it; there are useful videos online if you’d like visual guidance on tying up boned joints of meat, but don’t worry if it doesn’t look particularly professional – as long as it holds its shape it’s fine. It’s something that’s worth doing well in advance.
The stuffing can be oomphed up with the likes of chopped anchovy, black olives and chilli. If you can’t find chard, use spinach or spring greens. This recipe would also work well with a rolled leg of lamb. And, of course, you can omit the cockles/clams if you can’t find any.
Fry a spoonful of ras el hanout (a North African spice mix found in most supermarkets these days) in a little oil, and then add slices of the leftover lamb and a small glass of wine. Cover and cook for 20 minutes until soft and warm. Serve with couscous and a dollop of yogurt.

Ingredients

1 glug of olive oil
250 g unsmoked, streaky bacon, chopped
2 onions, finely chopped
4 garlic cloves, crushed to a paste
1 tsp chopped thyme leaves
400 g chard, leaves stripped from stalks and chopped (discard the stalks)
1 shoulder of lamb, boned and butterflied
500 g cockles or clams
100 ml dry white wine
1 handful parsley, finely chopped

1 glug of olive oil
8.8 oz unsmoked, streaky bacon, chopped
2 onions, finely chopped
4 garlic cloves, crushed to a paste
1 tsp chopped thyme leaves
14.1 oz chard, leaves stripped from stalks and chopped (discard the stalks)
1 shoulder of lamb, boned and butterflied
17.6 oz cockles or clams
3.5 fl oz dry white wine
1 handful parsley, finely chopped

1 glug of olive oil
8.8 oz unsmoked, streaky bacon, chopped
2 onions, finely chopped
4 garlic cloves, crushed to a paste
1 tsp chopped thyme leaves
14.1 oz chard, leaves stripped from stalks and chopped (discard the stalks)
1 shoulder of lamb, boned and butterflied
17.6 oz cockles or clams
0.4 cup dry white wine
1 handful parsley, finely chopped

Details

Cuisine: British
Recipe Type: Lamb
Difficulty: Easy
Preparation Time: 45 mins
Cooking Time: 210 mins
Serves: 6

Step-by-step

Heat a little oil in a large-ish saucepan, add the bacon and fry until crisp.
Add the onions and a good pinch of salt and pepper, cover and cook over a low heat for 10 minutes, until softened.
Add the garlic and thyme, stir for a minute, then add the chard. Cover and cook for 8 minutes until fully wilted, then take off the heat and leave to cool.
When the stuffing is completely cooled, lay the lamb shoulder out flat, skin side down. Season the lamb with salt and pepper, then spread with the stuffing and roll up, tying tightly with string. Refrigerate until needed or proceed, skipping the next step.
Remove the lamb from the fridge: it must be at room temperature before cooking.
Pre-heat the oven to 220°C/425°F/gas mark 7. Rub the outside of the lamb with salt, pepper and olive oil, and put in a roasting pan.
Cook for 30 minutes, then turn the oven down to 160°C/325°F/gas mark 3 and roast for a further 2.5 hours. Remove from the oven and rest in a warm place.
Pick through the cockles or clams and discard any that have broken shells or that remain open after a gentle tap.
Put them in a bowl and cover with cold water. Leave for 20 minutes, then lift out the cockles (don’t tip them into a colander, as this will only chuck the grit back over them).
Put a large pan over a medium heat and add a splash of oil. After 30 seconds, throw in the cockles and wine.
Cover and leave for 5 minutes, shaking occasionally, until the clams have opened. Toss in the parsley and stir.
Cut the lamb into thick chunks and serve with the cockles and a good spoonful of the cockle cooking liquor.

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Slow-cooked lamb shoulder with spiced rice

Roast leg of lamb with garlic and lavender

Makloubeh ('upside down' lamb and spiced rice)

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