How to truss meat

De RecipeTin Eats · 120 min

Ingredientes

Preparación

1. Roast the hazelnuts at 350°F (180°C) for 8 minutes. Cool, then roughly chop.
2. Pulse the mushrooms in a food processor, scraping down the sides as needed, until they are finely chopped into pieces about 3 mm (0.1 inch).
3. Melt the butter in a non-stick pan over high heat. Add the shallots, garlic and mushrooms and cook, stirring often, for 5 minutes or until most of the liquid has evaporated. Add the spinach and cook until wilted.
4. Transfer the filling to a bowl and cool for 20 minutes, then stir in the remaining stuffing ingredients (hazelnuts, pistachios, parsley, rosemary and lemon zest, plus the salt and pepper listed for the stuffing ingredients as given).
5. Shape the stuffing on cling wrap into a log about 35 cm (13.5 inches) long, roll it up tightly in the wrap, and freeze for 3 hours (up to 3 days) until firm.
6. Place the lamb fat-side down and cover with plastic wrap or baking paper. Pound it firmly into a 40 x 22 cm (15.5 x 8.5 inch) rectangle about 1.75 cm (2/3 inch) thick, trimming and patching as needed.
7. Sprinkle the lamb with half the salt and half the pepper. Unwrap the frozen stuffing log, place it on the lamb, roll the lamb up tightly with the seam side down, and tie with kitchen twine every 2 cm (0.8 inch).
8. Preheat the oven to 425°F (220°C). Rub the lamb roll with the olive oil and sprinkle with the remaining salt and pepper. Toss the potatoes with the salt, pepper and olive oil in a large roasting pan, then set the lamb on top.
9. Roast for 30 minutes. Lower the oven to 320°F (160°C) and roast for 2 1/2 hours, or until the internal temperature reaches 208°F (98°C) or the meat pulls apart easily with two forks.
10. Move the lamb and potatoes to a tray and cover loosely with foil while you make the gravy.
11. Spoon off all but 3 tablespoons of fat from the roasting pan, keeping the dark juices. Add butter if short of fat. Set the pan over medium heat, sprinkle in the flour and stir for 1 minute.
12. Slowly whisk in the stock, add the soy sauce, and stir while it bubbles gently until it thickens to a maple syrup consistency. Season if desired, and strain if needed.
13. Remove the string from the lamb, slice it 2 cm (0.8 inch) thick, and serve on the potatoes with the gravy and extra pistachios if desired.

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