Lamb shoulder with mustard cream

Medium

~120'

6 servings

20' preparation + baking

Directions

Preheat the oven to 180 ° C.

Food process together: mint leaves, thyme, fresh onions and garlic.

Add the mixture to a bowl with mustard, egg, paprika flakes, fresh cream cheese, soft product, salt and pepper, and stir.

Place the lamb shoulder on a flat surface and spread onto it 2/3 of the quantity of mustard cream. Sprinkle with the mozzarella and wrap it in a roll.

Tie the roll with a cooking string and pour on the rest of the mustard cream.

Dribble with olive oil and bake in the oven for about 2 hours.

During baking, turn the roll several times to cook evenly.

Remove it from the oven, cover the roll with aluminum foil and allow it to stand for 15 minutes. Slice and serve.

 

Recipe by Dina Nikolaou from ALPHA’s Made@Home show on 3/3/2018.

Watch the demo video here.

Ingredients

  • 2 kg lamb shoulder (ask the butcher to prepare it for a roll)
  • 100 ml olive oil
  • 1 tbsp. soft Lurpak
  • 80 g Condito mustard with thyme & tomato flavor
  • 3 garlic cloves, smashed
  • 3 fresh onions, finely chopped
  • ½ cup fresh thyme or 2 tsp of sweet dry, grated thyme
  • the leaves of 1 bunch of fresh mint, finely chopped (or 2 tsp of dried, chopped)
  • 250 g fresh cream cheese
  • 150 g grated mozzarella cheese
  • 1 egg, slightly beaten
  • 1 tsp. sweet paprika flakes
  • Salt, freshly ground pepper