Barbecued Shoulder of Lamb with a Silverbeet and Ricotta Farce

For this recipe you will need a young, boned shoulder of lamb (not mutton). Slowly cooked the lamb takes on a rich smokey flavour and the farce herbs and the farce herbs and spices infuse the lamb.

Wine Recommendation: Match with Les Hauts Clochers Cabernet Sauvignon from Limoux. See The Mixed Case for details

Portions: 6 Portions

Preparation: 20 minutes

Cooking: 60-90 minutes

Ingredients

Lamb

  • 1.4-1.8 kg shoulder of lamb, boned
  • 1/4 lemon
  • 3 tbsp olive oil
  • maldon salt and pepper

Silverbeet and Ricotta Farce

  • 150g swiss chard (silverbeet), trimmed, roughly chop and cook in boiling water for 3-5 minutes until wilted, refresh in plenty of cold water and squeeze out the excess water
  • 2 garlic cloves, finely chopped
  • 2 spring onions, finely chopped
  • 100g ricotta
  • 2 tbsp grated parmesan
  • 2 tbsp basil, shredded
  • 1/4 tsp grated nutmeg
  • 1/4 tsp paprika
  • 1 tbsp lightly roasted pine nuts
  • zest of 1/4 lemon
  • maldon salt and freshly ground black pepper

To Serve

Method

  1. Heat a barbecue to a medium heat.
  2. Farce: Finely chop the swiss chard and place in a bowl with the remaining ingredients, mix until well incorporated. Season to taste.
  3. Lamb: Remove any excess fat from the lamb. Season the boned side of the lamb with salt and pepper and squeeze over juice from 1/4 lemon. Distribute the farce over the boned side of lamb. Roll the lamb and secure with string. Season the lamb, squeeze over the remaining lemon juice and coat in olive oil.
  4. To Barbecue: Place the lamb on the barbecue over medium heat, cover with the lid and cook for 20 minutes per 450g. Turn the lamb every 20 minutes so that it cooks evenly. When cooked remove from the barbecue, wrap in foil and leave in a warm place to rest for 15 minutes before serving.
  5. To Serve: Serve slices of the lamb with New Potato and Tomato Skewers and Asparagus or your choice of accompaniments.