Ingredients
- LAMB SHOULDER
- 500g button mushrooms
- 2 sprigs thyme
- 1 Tbsp Worcestershire sauce
- ¼ cup extra virgin olive oil
- sea salt flakes and freshly-ground black pepper
- ½ cup walnuts, toasted and finely chopped
- 1 bunch oregano, finely chopped
- 2 cloves garlic
- 15g truffle, finely grated
- ½ cup brioche crumbs
- 1.4kg boneless butterflied lamb shoulder
- CREAMED KALE
- 1 bunch kale leaves, ribs removed
- 2 cups white wine
- 1 Tbsp cider vinegar
- ½ brown onion finely sliced
- 2 cloves garlic, minced
- 1 bay leaf
- 300ml cream
- sea salt flakes and freshly-ground white pepper
- TRUFFLE-HONEY CARROTS
- 4 carrots, peeled
- 1 Tbsp extra virgin olive oil
- 75g unsalted butter
- 75g honey
- sea salt flakes and freshly-ground black pepper
- 5g truffle, finely grated
- ¼ bunch parsley, very finely grated
- TO SERVE
- red wine jus
- toasted hazelnuts
Instructions
LAMB SHOULDER
1 Preheat oven to 200°C. Toss the mushrooms, thyme, Worcestershire sauce and half the oil, season with salt and pepper, then put in an oven dish and bake for 30 minutes. Transfer to a food processor with the walnuts, oregano and garlic and pulse until a coarse paste forms. Fold in the truffle and brioche.
2 Lay the lamb shoulder skin side up and score diagonal to the grain with a sharp knife. Turn over, spread with the mushroom stuffing, then roll up gently and tie securely. Set aside for at least 30 minutes.
CREAMED KALE
1 Blanch the kale leaves in rapidly-boiling salted water until wilted drain well, then refresh until cold running water.
2 Combine the wine, vinegar, onion, garlic and bay leaf in a saucepan and simmer rapidly, until reduced by half. Strain into a second saucepan with the cream and bring to a simmer again. Put in a. blender with the kale leaves and purée until smooth. Season with salt.
TRUFFLE-HONEY CARROTS
1 Cut the carrots into batons. Heat the oil and butter in a large pan over a moderate heat. Add the carrots, cook for 3 minutes, then add the honey and season with salt and pepper. Continue cooking until the sauce thickens, then mix in the truffle and parsley.
TO COOK
1 Preheat oven to 200°C. Heat the remaining oil in a large pan over a moderate heat, then fry the lamb for 15 minutes, until browned all over. Transfer to a baking dish and roast for 30 minutes. Cover with foil, reduce the oven to 150°C, then bake for 2½ hours. Carve and serve with the creamed kale, carrots, jus and hazelnuts.