After my butchering lamb class, I took home two pieces of lamb shoulder to make stuffed lamb roast. Lamb meat is easy to cook; each piece of shoulder only required 30 to 40 minutes of roasting time. Just sit back and enjoy the show!

First lamb roast, stuffed with chopped organic apricot, toasted pine nuts, and whole grain bread crumb. I also dry-rubbed the meat with toasted cumin seeds and salt. Last, I wrapped the lamb with parma ham (prosciutto), then chilled the lamb in the fridge overnight for better shaping.

Second lamb roast, stuffed with rosemary, thyme, and sautéed shittake mushrooms and pea green. I chilled the meat overnight as well.

Browning, called “sealing the meat” if you want to get technical, the lamb shoulder before roasting it. Browning procedure kept the meat juicy inside and crusty on the outside.

A closer look at the step of “sealing the meat”.

While waiting for the two lamb roast, I pan fried lamb skirt steak and sautéed Japanese parsnip and its leaves to serve as appetizers.

Of course, any lamb dish needs to be paired with great quality wine. Cheers!

Stuffed lamb #1, the most successful dish. Parma ham was crispy on the outside and the lamb meat was juicy and medium rare inside, just as it needs to be. The subtle sweetness from the apricot and nutty flavor of pine nuts made this dish tasted exceptionally well.

Stuffed lamb #2. I did a poor job tying this piece of meat together; therefore, the meat juice came out, and the meat became tough and dry. (You’d still like it if you are a fan of well-done meat.)

Any tips for better roasting, please feel free to share with me. I look forward to guinea-pig more recipes.