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    Rosette of Lamb with Walnut and Orange Stuffing

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    Rosette of Lamb with Walnut and Orange Stuffing

    Waitrose Welsh lamb is produced by a group of farmers who are committed to careful rearing to ensure quality meat. The boneless shoulder is sweet, tender and succulent - perfect for stuffing and roasting, and easy to carve.

    • Preparation time: 15 minutes
    • Cooking time: 40 minutes
    • Total time: 55 minutes 55 minutes

    Serves: 4


    • 1 Waitrose Welsh Lamb Boneless Shoulder, weighing about 850-900g
    • 50g fresh white breadcrumbs
    • 25g butter, melted
    • 1 small onion, finely chopped
    • 25g walnuts, chopped
    • 1 clove garlic, crushed
    • Grated zest of 1 orange
    • 1 tsp fresh thyme, chopped
    • Salt
    • Freshly ground black pepper
    • 1 tbsp Waitrose Shredless Orange Marmalade


    1. Preheat the oven to 190°C, gas mark 5. Remove the elastic ties from the lamb, open out the shoulder and lay on a chopping board. In a bowl, mix together all the other ingredients except the marmalade and place in the centre of the meat. Roll up the shoulder around the stuffing and, using cook's string, secure the shoulder firmly, tying a knot at the top. Continue tying around the shoulder at regular intervals along its length, knotting it at the top each time.
    2. Weigh the lamb and place in a roasting tray. Roast for about 40 minutes (20 minutes per 450g). After 10-15 minutes, smear the lamb with the marmalade and return to the oven until thoroughly cooked and the juices run clear. Remove the string from the lamb, cover with foil and rest for 15 minutes. Carve into thick slices and serve with broccoli and Waitrose Ready To Cook Rosemary and Garlic Potatoes.

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    Cook's tips

    To make a quick gravy for the lamb, make a paste of 25g plain flour and 25g butter.

    Add 100ml lamb or vegetable stock to the roasting pan, bring to the boil and gradually whisk in the flour and butter mixture, a little at a time, until slightly thickened. For well done meat, increase the cooking time to 25 minutes per 450g in step 2.


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