Shoulder of Lamb Stuffed with Wild Garlic, Seaweed and Pine Nuts Recipe
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Directions
I want to quickly share a recipe D cooked which made another dent in our bulging bin bag of wild garlic – a boned shoulder of lamb stuffed with the neverending leaves, crushed seaweed, lemon zest and pine
I’ve become more interested in cooking with seaweed since I wrote an article on the subject recently. It adds a lovely umami seasoning to lamb in particular and this recipe is a stunner – soft roast meat with a powerful filling which works well with potatoes, flatbreads or a grain like bulgur wheat on the
Shoulder of Lamb Stuffed with Wild Garlic, Seaweed and Pine Nuts
1.8kg shoulder of lamb (or thereabouts) – this is the weight with bone-in. Ask your butcher to bone it so it will lay flat on a surface and be rolled up…
View Full Recipe at Food Stories