Stuffed lamb shoulder with salsa verde

SERVES 6-8

An easy-to-carve joint that tastes juicy, thanks to the flavoursome stuffing made with homemade salsa verde, which is Italy’s answer to mint sauce.

Approx 1kg extra-trimmed whole boneless leg of lamb 3 red onions, cut into wedges 200ml sherry, plus extra for the gravy

300ml chicken stock

15g butter, softened

15g plain flour

Herb sprigs, we used rosemary

FOR THE SALSA VERDE AND STUFFING

1 pack flat-leaf parsley, finely chopped

1 pack mint leaves, finely chopped

2 fat garlic cloves, crushed 6 anchovies in oil, chopped 1tbsp capers, drained

1tbsp Dijon mustard

Zest 1 lemon

1tbsp sherry vinegar, plus a splash for the gravy

6-8tbsp extra virgin olive oil 100g feta, crumbled

50g pitted black olives, chopped

50g almonds, roasted and chopped

Handful baby spinach leaves, chopped

1 Heat the oven to 200C/gas 6. For the salsa verde, put the herbs, garlic, anchovies, capers, mustard, zest 1/2 lemon, sherry vinegar and oil in a bowl. Mix, then season to taste.

2 For the stuffing, put 4tbsp of the salsa verde in a bowl with remaining lemon zest, feta, olives, almonds and spinach. Mix to make a chunky paste. Season with black pepper.

3 Unroll the lamb, season, then spread the feta mixture over the meat and roll it up. Tie with string at intervals. Put the onions in a roasting tin, then put the lamb on top, drizzle with oil and season.

4 Roast for 30 minutes, then reduce the heat to 180C/gas 4. Pour the sherry over the lamb, then add 200ml water . Roast for a further 1 hour or until a probe reads 60C for medium or 65C for well done. Cover the lamb with foil and let it rest.

5 Discard any surface oil from the pan juices, then pour through a sieve into another pan (reserve the onions to serve with the lamb). Reduce over a medium-high heat by a third until syrupy. Pour in the chicken stock and any resting juices from the lamb, and heat through.

6 Mix together the butter and flour to make a paste (beurre manié). Whisk this into the gravy in three goes until the sauce is smooth and shiny. Add a splash of sherry vinegar and check the seasoning.

7 Arrange the lamb on a serving platter with sprigs of herbs and the roasted red onions from the tin, and serve with the gravy and the remaining salsa verde.