Barbecued Shoulder of Lamb with a Silverbeet and Ricotta Farce
For a lively outdoor or relaxed indoor celebration this barbecued shoulder of lamb becomes the star of the table. A young boned shoulder is filled with a silverbeet and ricotta farce, rolled and charred over a barbecue to develop a smoky, savoury crust. The result feels indulgent yet approachable, a show-stopping centrepiece that invites conversation and lingering plates. A light aside, the aromas can cause sudden bouts of hunger in nearby guests.
The filling combines wilted silverbeet with creamy ricotta, grated parmesan, basil and a hint of nutmeg and paprika, finished with lemon zest and lightly roasted pine nuts for a touch of crunch. Garlic and spring onion add savoury lift while the lemon cuts through the richness. As the lamb is rolled the herby, spiced farce infuses the meat before a slow barbecue seals the exterior and leaves the interior meltingly tender. Slices served with asparagus and new potato and tomato skewers make a balanced, seasonal plate.
Cook: 60-90 minutes
Ingredients
Lamb
- 1.4-1.8 kg shoulder of lamb, boned
- 1/4 lemon
- 3 tbsp olive oil
- maldon salt and pepper
Silverbeet and Ricotta Farce
- 150g swiss chard (silverbeet), trimmed, roughly chop and cook in boiling water for 3-5 minutes until wilted, refresh in plenty of cold water and squeeze out the excess water
- 2 garlic cloves, finely chopped
- 2 spring onions, finely chopped
- 100g ricotta
- 2 tbsp grated parmesan
- 2 tbsp basil, shredded
- 1/4 tsp grated nutmeg
- 1/4 tsp paprika
- 1 tbsp lightly roasted pine nuts
- zest of 1/4 lemon
- maldon salt and freshly ground black pepper
To Serve
Method
- Heat a barbecue to a medium heat.
- Farce: Finely chop the swiss chard and place in a bowl with the remaining ingredients, mix until well incorporated. Season to taste.
- Lamb: Remove any excess fat from the lamb. Season the boned side of the lamb with salt and pepper and squeeze over juice from 1/4 lemon. Distribute the farce over the boned side of lamb. Roll the lamb and secure with string. Season the lamb, squeeze over the remaining lemon juice and coat in olive oil.
- To Barbecue: Place the lamb on the barbecue over medium heat, cover with the lid and cook for 20 minutes per 450g. Turn the lamb every 20 minutes so that it cooks evenly. When cooked remove from the barbecue, wrap in foil and leave in a warm place to rest for 15 minutes before serving.
- To Serve: Serve slices of the lamb with New Potato and Tomato Skewers and Asparagus or your choice of accompaniments.
Recipe
