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Rolled Shoulder of Lamb with mint & pears

The mint and pear give this a cool summery flavour, it is delicious served cold with waxy salad potatoes and a leafy salad.

SERVES 4 - 6

1 boned shoulder of lamb, about 1.4-1.8kg (3 -4lb)
1 -2 medium sized pears
string for tying the joint
120g jar of mint sauce

  1. Preheat the oven to 220oC/ 425oF/ Gas mark 7
  2. Open out the shoulder of lamb and spread the mint sauce over the inner surface.
  3. Peel, core and slice the pears lengthways, and place them close together over about two thirds of the shoulder.
  4. Starting from the end with the pears, carefully roll up the meat and tie it in place.
  5. Place the meat in a roasting tray and roast for 20 minutes, then turn the oven down to 180oC/350oF/ Gas mark 4 and continue cooking for another 50 - 60 minutes.
  6. Allow to cool for 2- 3 hours, or even overnight in the fridge, before serving.

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