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Roasted Lamb Shoulder Stuffed With Merguez And Swiss Chard

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Roasted Lamb Shoulder Stuffed With Merguez And Swiss Chard

Ingredients

  • 1 (4-pound) boneless lamb shoulder
  • 2 tablespoons dried oregano
  • 2 teaspoons coarsely ground black pepper
  • 3 tablespoons extra-virgin olive oil
  • coarse salt
  • 5 tablespoons canola oil
  • 2 lemons, halved crosswise
  • 6 shallots, halved
  • 1 head garlic, halved crosswise
  • 8 sprigs fresh thyme
  • 3 sprigs fresh rosemary
  • juice of 1/2 lemon
  • coarse salt and freshly ground black pepper
  • 1 bunch swiss chard, leaves and stems separated
  • 4 tablespoons extra-virgin olive oil
  • 1 small onion, cut into 1/4-inch pieces
  • 2 cloves garlic, finely chopped
  • 1/2 pound merguez sausage, casings removed
  • 1 teaspoon finely chopped fresh rosemary
  • 2 teaspoons chopped fresh thyme
  • 1/2 cup panko (japanese breadcrumbs)
  • zest of 1 lemon
  • 2 tablespoons chopped fresh mint
  • 2 tablespoons chopped fresh flat-leaf parsley
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Published 2014-09-09 15:33:30 (2 years ago).

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