Lamb Shoulder Porchetta Recipe
An Original Recipe by Lorraine Elliott
Recipe Overview
Preparation time: 15 minutes
Cooking time: 5.5 hours
Serves: 8 people
Ingredients Needed
For Roast
- 2 x 1kg/2.2lb lamb shoulders, deboned and butterflied by butcher to open up
- 3 tablespoons olive oil
- 1-2 tablespoons flaked salt
For Seasoning
- 4 tablespoons rosemary
- 4 tablespoons fennel seeds
- 2 tablespoons salt flakes
- 2 teaspoons dried sage
- 4 tablespoons finely grated lemon zest
- 1-2 tablespoons chilli flakes (to taste)
- 2 teaspoon black pepper
- 12 garlic cloves, peeled and crushed
- 1/2 cup/120ml/4fl oz lemon juice
For Gravy
- 2 tablespoons pan drippings, fat removed
- 1/2 cup/125ml/4fl oz chicken stock
- 1 teaspoon cornflour/fine cornstarch
- 2 teaspoons water
Step-By-Step Instructions
Step 1 SEASONING- In a small frypan, dry fry the rosemary, fennel seeds, salt and sage until fragrant. Cool and crush in a mortar and pestle or in a spice grinder. Mix with the lemon zest, chilli flakes, black pepper, crushed garlic and lemon juice.
Step 2 ROLL - Spread the filling across the inside of each lamb shoulder and roll up with kitchen twine securing it tight. Store covered in the fridge overnight.
Step 3 PREPARE- Take the lamb out of the fridge to bring the lamb to temperature 1 hour before you start roasting it. Place lamb on a chopping board and rub the skin with olive oil and salt (reserve any extra marinade, if any, and keep in the fridge). Move lamb onto a rack in a deep roasting dish. Add 1-2 cups of water (water should not touch the lamb).
Step 4 ROAST- Preheat oven to 200C/400F and roast uncovered for 15 minutes. Then place a layer of parchment on top and then seal with foil using two pieces if your baking dish is large. Reduce heat to 130C/260F fan forced or 150/300F conventional and roast for 3.5-4.5 hours or until it is as soft as you want it to be (cooking times can vary depending on age of lamb). Go for an internal temperature of 90-95C/195-203F for a tender pull or 80-85C/175-185F for sliceable but firmer. Baste every hour and check through that there is enough water under the lamb.
Step 5 FINISH- Increase heat to 200C/400F fan forced and add the reserved marinade to the bottom along with more water if needed. Roast on high for 20 minutes where it should brown nicely. Reserve the pan juices and place in the fridge so that the fat separates and rest the lamb for 30-60 minutes. Then remove twine and slice.
Step 6 GRAVY- Place the pan juices (top layer of fat removed) and chicken stock in a saucepan and bring to a boil and simmer until thickened. Mix cornflour with water. Remove pot from the heat and whisk in the cornflour mixture. Serve gravy alongside the sliced lamb.
Personal Note
I love lambs and I call Teddy my little "Lambunny" because he looks like a lamb but when he runs he looks like a little white bunny. Teddy recently had his 7th birthday which we celebrated by taking them both to Centennial Park for a run. It's Teddy's favourite park as he spent his childhood living across from it (Milo's is Sydney Park).
I suspect he also loves it because it harks back to a time when he was an only child and the centre of both of our attention. Afterwards I baked Teddy a meat and sweet potato cake which he shared with his brother Milo.
I don't know why I do this but sometimes I look at Teddy and Milo with much sadness. I know that toy poodles can live long lives but do you ever mourn them while they are still alive? I'm sure they're so confused by it but I can't help it!
So tell me Dear Reader, have you ever tried making porchetta with meats other than pork? Do you ever mourn your pets while they are still alive?