Actually, how about some Roast Lamb Shoulder stuffed with Harissa Apricots full stop. Because although I started working on this recipe for Easter (4 WHOLE months in advance), I liked it so much that it featured in a few supper parties over the last few months.
But first thing first. What are you all planning for Easter? Are you going away, hopefully catching some sun, going out? Or are you staying home, surrounded by family and friends, cooking up a feast? Or possibly even having a quiet time?
I think you guys know that I am a planner right. Heck, I already decided on Roast Lamb Shoulder as one of my main Easter recipes in January. Along with all the plans of what we would do, where we would do it and how we would do it. Yeap, I can be that much of a planner.
However last week I decided I was being kind of boring (I know you nice folks reading this are obviously disagreeing with me 🙂 ) with all these make-ahead plans. So, I threw (almost) everything out of the window and decided to live in the moment over Easter. Well almost, as we have some friends coming over for brunch so that is set in stone. Do ask me in a few weeks how well that went.
And I will still be serving this Roast Lamb as part of that feast. To make sure the lamb is as cooked as I want it (45C for rare, 60C for medium done and 70C for well done), I will be using my rather handy (British made) SuperFast Thermapen 4. I love this little gadget which gives me a reading in 3 seconds flat. Plus, it also comes with a largish screen and 360° self-rotating display so can be read it at any angle – a blessing as I don’t have to worry about rotation when testing the meat or fish in the oven.
This recipe is really super easy. The Harissa Apricot stuffing is exactly as it says on the tin, aka mixing those two ingredients together for a spicy sweet filling. Then slathering the lamb shoulder with more fragrant harissa and roasting it. Feel free to throw in some quick roasting vegetables along with the lamb and you have pretty much got a whole meal right there.
Sweet, spicy, lamby and oh so very Eastery, bank holiday and every other food-related holiday perfect.
How Much Roast Lamb Shoulder Per Person
This depends on what you are serving your Roast Lamb with. If you have good carbohydrate mains you would need less lamb per person. If a light salad or side dish then you would need more.
As a starting point try 500g (1.1oz) for two people and go from there.
Roast Lamb Shoulder Cooking Time
Your roast lamb shoulder cooking time depends on the weight and desired doneness. As a starting point, you want to roast your lamb shoulder for 10 mins at fan-assisted 190C / 200C / 400F/ gas 6.
After that, you reduce the temperature to fan-assisted 140C / 160C / 325F / gas 3 and roast for 15 mins per 500g.
What Is The Best Temperature For Lamb
Test your lamb just before the last 15 mins of cooking time is up and roast a little further if the temperature readings are not as you desire
45C / 113F for rare
60C / 140F for medium done
70C / 158F for well done
How To Roast Lamb Shoulder
Step 1. Preheat the oven to fan-assisted 190C / 200C / 400F/ gas 6.
Step 2. (If stuffing) then mix the harissa with the soft dried apricots and stuff the lamb shoulder.
What To Serve Roast Lamb Shoulder With
Well, I have a few suggestions of what you can serve your Harissa Roast Lamb Shoulder with.
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Roast Lamb Shoulder With Harissa Apricots Stuffing
- 500 g (1.1oz) rolled lamb shoulder
- 1 small handful of soft dried apricots diced
- 2 tbsp harissa paste divided
- Preheat the oven to fan assisted 190C / 200C / 400F/ gas 6.
- Mix 1 tsp of harissa with the soft dried apricots and stuff the lamb shoulder.
- Cook in the oven for 10 mins then reduce the temperature to fan assisted 140C / 160C / 325F / gas 3 and roast for 15 mins per 500g.
- Test your lamb just before the 15 mins are up and roast a little further if the temperature readings are not as you desire (45C for rare, 60C for medium done and 70C for well done,
- (45C for rare, 60C for medium done and 70C for well done).
- Take the meat out and rest it for at least 15 mins before carving.