Ingredients

• 2 kg lamb shoulder
• 300 g long grain rice
• 2 piece onion
• 80 g pine nuts
• 1 bunch fresh dill
• 1 bunch fresh parsley
• 6 tbsp olive oil
• 3 tbsp butter
• 500 ml chicken stock
• 2 tsp salt
• 1 tsp black pepper
• 1 tsp ground cinnamon
• 1 tsp ground allspice
• 2 tbsp tomato paste

Instructions

1. Prepare lamb shoulder

   Remove the lamb from refrigerator 1 hour before cooking to bring to room temperature. Using a sharp knife, carefully debone the shoulder, creating a large pocket for stuffing. Season inside and outside with 1 tsp salt and half the pepper. The meat should feel slightly warm to touch and pliable. Do not cut too deep or pierce through the other side.

2. Make rice stuffing

   Rinse rice under cold water until water runs clear, about 3-4 minutes. Heat 3 tbsp olive oil over medium heat for 1-2 minutes. Add finely diced onions and cook for 6-8 minutes until soft and translucent. Add rice and stir for 3-4 minutes until grains are lightly toasted and fragrant. Do not let the rice brown or stick to the pan.

3. Season the stuffing

   Add pine nuts to the rice mixture and toast over medium heat for 2-3 minutes until golden and aromatic. Stir in chopped herbs, remaining salt, pepper, cinnamon, and allspice. Add 300ml hot chicken stock and bring to a boil over high heat for 2-3 minutes. The mixture should smell fragrant and the liquid should be bubbling. Do not fully cook the rice as it will finish cooking inside the lamb.

4. Stuff the lamb

   Preheat oven to 200°C. Fill the lamb cavity with the rice mixture, packing gently but not too tightly. Secure the opening with kitchen twine or toothpicks, creating a neat parcel. The stuffing should fill about 80% of the cavity to allow for expansion. Do not overstuff or the lamb will burst during cooking.

5. Sear the lamb

   Heat remaining 3 tbsp olive oil and butter in a large oven-safe pan over medium-high heat for 2-3 minutes until sizzling. Sear the stuffed lamb on all sides for 3-4 minutes per side until golden brown all over. The surface should be caramelized and aromatic. Do not move the lamb too quickly or the searing will be uneven.

6. Add liquid and roast

   Mix tomato paste with remaining 200ml chicken stock and pour around the lamb, not over it. Cover with foil and roast at 200°C for 45 minutes, then reduce to 180°C and cook uncovered for 30-40 minutes more until internal temperature reaches 65°C for medium. The meat should feel firm but give slightly when pressed. Do not overcook or the lamb will become dry and tough.

7. Rest and serve

   Remove from oven and tent with foil, resting for 15-20 minutes at room temperature before carving. The juices should redistribute and the meat should feel relaxed when touched. Slice carefully to show off the beautiful stuffing layers, serving 2-3 slices per person. Do not slice immediately or the juices will run out and the meat will be dry.

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