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- Lamb Shoulder Stuffed with Sobrassada and Dates
Lamb Shoulder Stuffed with Sobrassada and Dates
A recipe that combines the classic flavour of lamb with a sweet Mediterranean touch.
RECIPE
RECIPE
RECIPE
RECIPE
RECIPE
RECIPE
Meat dishes
Not suitable for vegans
Not suitable for vegetarians
Not Halal
Not Kosher
Contains nuts
Mallorca
Main ingredients
(for 4 people)
- 1 dl. de Olive oil
- 8 unidad de Dates
- 3 unidad de Garlic clove
- 1 manojo de Spinach
- 1 unidad de Bay leaves
- 0.5 l. de Gravy (demi-glace)
- 1 unidad de Shoulder of lamb
- Black pepper
- 25 gr. de Pine nuts
- 1 ramas de Rosemary
- Salt
- 50 gr. de Sobrassada
- 1 vaso de White wine
Best enjoyed
- April, August, December, January, February, July, June, March, May, November, October, September
Total time: 180 min
kcal per portion: 750 kcal
Difficulty:
Lamb shoulder stuffed with sobrassada and dates is the perfect recipe for special occasions or gatherings. The succulent lamb is complemented by the sweetness of the dates, the smoky touch of the sobrassada sausage and the freshness of the spinach. This recipe involves making a fragrant marinade and a gravy from the cooking juices, achieving a meal full of flavour and elegance.
Main ingredients (for 4 people):
1 shoulder of lamb
2 bunches of spinach
8 pitted dates
25g pine nuts
50g sobrassada
3 garlic cloves
1 bay leaf
1 sprig of rosemary
1 glass of white wine
100ml olive oil
500ml gravy (demi-glace)
Salt and pepper to taste
Instructions:
Prepare the meat:
Debone the lamb shoulder and open it as much as possible.
Marinate the meat with the sliced garlic, bay leaf and rosemary for several hours to intensify the flavours.
Prepare the filling:
In a frying pan, lightly brown the garlic in a little olive oil.
Tear the spinach by hand and add it together with the pine nuts, and sautéing until the spinach goes soft. Set aside.
Stuff and roll the shoulder:
Spread the deboned shoulder out over a flat surface. Season with salt and pepper.
Place the sautéed spinach and pine nuts on top of the meat. Add the pitted dates and a piece of sobrassada.
Carefully roll up the shoulder and tie it with kitchen twine to keep its shape.
Bake the shoulder:
Wrap the tied shoulder in aluminium foil and place it on a baking tray together with the leftover marinade and bones.
Bake in a preheated oven at medium temperature (180°C) until well done and golden brown.
Prepare the gravy:
Deglaze the oven tray with the meat juice and bones, scraping the bottom well to gather all the flavours.
Reduce the mixture over medium heat until you get a rich, thick gravy.
Serve:
Remove the string from the shoulder before serving. Cut into slices and serve with the hot gravy.
How to Best Enjoy Stuffed Lamb Shoulder:
This dish is perfect for special occasions in autumn and winter, when intense flavours are enjoyed best. Serve with jacket potatoes, mashed sweet potato or a fresh salad. For pairing, a full-bodied red wine such as a Ribera del Duero or a Priorat perfectly complements the flavours.
This recipe has been prepared by the chefs of the reputable Balearic School of Hospitality and Catering of the Balearic Islands.
Preparation
- Prepare the meat: Debone the lamb shoulder and open it as much as possible. Marinate the meat with the sliced garlic, bay leaf and rosemary for several hours to intensify the flavours.
- Prepare the filling: In a frying pan, lightly brown the garlic in a little olive oil. Tear the spinach by hand and add it together with the pine nuts, and sautéing until the spinach goes soft. Set aside.
- Stuff and roll the shoulder: Spread the deboned shoulder out over a flat surface. Season with salt and pepper. Place the sautéed spinach and pine nuts on top of the meat. Add the pitted dates and a piece of sobrassada. Carefully roll up the shoulder and tie it with kitchen twine to keep its shape.
- Bake the shoulder: Wrap the tied shoulder in aluminium foil and place it on a baking tray together with the leftover marinade and bones. Bake in a preheated oven at medium temperature (180°C) until well done and golden brown.
- Prepare the gravy: Deglaze the oven tray with the meat juice and bones, scraping the bottom well to gather all the flavours. Reduce the mixture over medium heat until you get a rich, thick gravy.
- Serve: Remove the string from the shoulder before serving. Cut into slices and serve with the hot gravy.
