Lamb Shoulder with Prune and Cognac Stuffing

Lamb Shoulder with Prune and Cognac Stuffing
6 servings

This lamb is so delicious I couldn’t stop eating it. Ask your butcher to take out the bones and trim the fat from the lamb for you. You can always substitute a 3-pound piece of boneless lamb leg. Yield is 6 servings.



Tbsp butter
cup coarse fresh breadcrumbs
Tbsp olive oil, plus more for brushing lamb
onion, chopped
cloves garlic, minced
cup whole prunes
cup prunes, diced
cup cognac
Tbsp chopped fresh rosemary
cup chopped fresh mint
cup chopped flat-leaf (Italian) parsley
cup pine nuts, toasted
Coarse salt and freshly cracked black pepper
1 3
lb(s) boneless lamb shoulder, fat trimmed


Step 1

Preheat oven to 425 degrees F.

Step 2

Heat butter in a medium skillet on medium heat.

Step 3

Add the breadcrumbs and toast, stirring, occasionally, about 1 to 2 minutes or until golden and crisp.

Step 4

In a medium skillet, heat 1 tbsp. olive oil over medium-low heat.

Step 5

Add the onion and garlic and cook until softened, about 6 minutes.

Step 6

In a separate small saucepan, heat the prunes and the cognac over low heat until gently simmering.

Step 7

Continue gently simmering about 15 minutes or until the prunes have absorbed the liquid.

Step 8

Add the onions and garlic, 1/2 tbsp rosemary (reserve the remaining rosemary for sprinkling over the lamb) and the mint and parsley to the prunes and combine with the toasted breadcrumbs and toasted pinenuts.

Step 9

Season with salt and pepper.

Step 10

Cool mixture to room temperature.

Step 11

Lay lamb shoulder flat on a board.

Step 12

Season both sides with salt and pepper.

Step 13

Spread the prune mixture on the inside centre of lamb.

Step 14

Roll lamb up and tie it at intervals of 2 inches.

Step 15

Put lamb on a rack in a roasting pan and brush it with the remaining 1 tbsp. olive oil.

Step 16

Sprinkle it with the remaining 1/2 tbsp. rosemary.

Step 17

Roast lamb for 30 minutes.

Step 18

Reduce oven to 400 degrees F.

Step 19

Roast for about 1 hour or until a thermometer inserted in the centre reaches 160 degrees F.

Step 20

Remove lamb from oven.

Step 21

Let rest, loosely covered in foil, 15 minutes.

Step 22

Slice lamb and serve.

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