Stuffed Lamb Shoulder with Pistachio Sauce & White Bean Puree

Stuffed Lamb Shoulder with Pistachio Sauce & White Bean Puree

This stuffed lamb is also delicious served at room temperature on a bed of baby spinach or rocket leaves. Make sure to tie it up securely so all the stuffing doesn’t fall out upon carving. Serves 6-8


Stuffed lamb shoulder

  • 100g butter
  • 2 small red onions, finely chopped.
  • 300g silver-beet leaves, washed and coarsely chopped.
  • 150ml white wine
  • 100gm block firm traditional feta
  • 100g unsalted pistachios
  • 1 teaspoon ground cumin.
  • 1/2 cup of mint leaves torn into small pieces.
  • 1 egg
  • 1 cup fresh bread-crumbs
  • Salt and freshly ground black pepper.
  • 1.6kg – 1.8kg boned lamb shoulder, trimmed of big bits of fat.

White bean puree

  • 350g dried white beans, soaked over night in water and drained
  • 2 bay leaves
  • 1 stick of celery
  • 1 large soft ripe tomato
  • 2 cloves of garlic, squashes to a paste with a little sea salt.
  • Extra virgin olive oil, for drizzling.

Pistachio sauce

  • 1 clove of garlic, peeled and crushed.
  • 1/2 cup flat-leafed parsley leaves
  • 2 slices of white bread, crusts removed and soaked in a little wine vinegar.
  • 150g unsalted pistachios 1/2 cup extra virgin olive oil
  • 1-2 tablespoons water
  • Salt and freshly ground black pepper