Name: Lamb shoulder roll with fresh herbs
Prep time: 30 min
Cook time: 45 min
Yield: 6 people
Cuisine: France
Ingredients: 1,2 lb oflamb shoulder (boneless); 1 boot ofspring onions; 5 pods ofgarlic; 1 boot ofparsley; quelques strand ofthyme (preference fees); 2 branches ofrosemary (preference fees); 0,5 liter ofveal stock (or chicken broth); olive oil; salt, pepper; 1 cast-iron casserole (It's the perfect dish for both browning the meat and then simmering it)

main courses christmas easter meat new year's eve

Updated on 14 April 2025 by

doubichou

9 reviews 4.9 : Very good

Level

Intermediate

Preparation

30 minutes

Cooking

45 minutes

This Easter, I cooked this rolled lamb shoulder stuffed with fresh herbs and spring onions, inspired by a recipe from the special issue of 180°C magazine, titled Traité de Miamologie – Les Fondamentaux de la Cuisine, Stéphan Lagorce, 180°, 190 pages. It’s a series of books that aims to teach you how to cook rather than simply follow a recipe, by analyzing the physical and chemical processes at work in each step (selecting ingredients, preparation, cooking, etc.).

Anyway, getting back to my lamb, this is a recipe that requires a bit of preparation, though there are no particularly technical steps involved.

Important note: you’ll need to have your butcher debone the lamb shoulder, but that won’t be a problem as long as you ask in advance.

You can serve this rolled lamb shoulder with spring onions, along with potatoes—either sautéed or mashed, flavored with olive oil—and a little of the meat’s cooking juices!

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Ingredients
2.6 lb of lamb shoulder boneless
1 boot of spring onions
5 pods of garlic
1 boot of parsley
quelques strand of thyme preference fees
2 branches of rosemary preference fees
0,5 liter of veal stock or chicken broth
olive oil
salt, pepper

Kitchen utensils
1 cast-iron casserole It's the perfect dish for both browning the meat and then simmering it

1
Place your cast-iron pot on the stove over low heat... it will take a while to heat up, so you can start heating it a little before you need it.
2
Crush the garlic cloves, remove the skin and the germ, and slice them thinly.
3
Trim the parsley stems, wash the parsley, and either blend it in a food processor or chop it very finely. Set it aside in a bowl with the garlic.
4
Finely chop the thyme, remove the rosemary leaves, and chop them as well. Add them to the bowl.
5
Pour 3 tbsp of olive oil into the mixing bowl, mix well, and brush the lamb shoulder with this seasoning.
6
Here's the most technical part! Roll the shoulder over itself, and tie it up as best you can...
7
Pour some oil into the casserole dish, and brown the rolled shoulder over medium heat, uncovered, for 15 minutes, turning it frequently so that it browns evenly on all sides.
8
Add the spring onions, and continue cooking over medium heat, uncovered, turning them regularly so they absorb the cooking juices well, for 10 minutes.
9
Prepare the broth and pour it into the casserole dish. Sprinkle the dish with a few sprigs of fresh thyme.
Cover and reduce the heat to let it simmer for another 20 minutes to achieve medium-rare meat that’s still slightly pink. You can reduce this cooking time if you prefer it even pinker.
10
Remove from the heat, take off the lid, and let the meat rest for a few minutes before serving. All that’s left to do is slice the roll and serve your guests some nice slices, accompanied by onions and the side dish you’ve chosen to go with this meal.