1 lb Bulk sausage
2 tb Butter
1/2 c Onion; minced
1/3 c Chopped mixed fresh herbs
-(such as parsley, thyme,
-and mint)
1 ts Dried sage; crumbled
1 c Fresh breadcrumbs
1/3 c Dry Sherry
1 Egg; lightly beaten
1 Lemon peel; grated
Salt and freshly ground
-pepper
5 lb Lamb shoulder; boned
-at room temperature
1/2 Lemon
SEASONING FLOUR:
2 tb All-purpose flour
1 ts Salt
1/2 ts Freshly ground pepper
DEVILED CRUST:
1/2 c Fresh breadcrumbs
3 tb English or Dijon mustard
1 tb Vegetable oil
1 ts Paprika
1/2 ts Mace
1/2 ts Nutmeg; freshly grated
1/2 ts Salt
1/4 ts Ground red pepper
1 cl Garlic; pressed
1 md Lemons juice and grated peel
Fresh watercress sprigs
Additional Sherry and
-lamb or beef stock
For stuffing: Cook sausage in nonstick large skillet over medium
heat until fat is rendered, 5 to 6 minutes. Discard fat. Transfer
sausage to large bowl. Melt butter in same skillet over low heat.
Stir in onion, cover, and cook until translucent, about 10
minutes. Remove from heat. Add fresh herbs and sage to onion and
toss gently to blend. Add breadcrumbs, Sherry, egg, lemon peel,
salt, pepper and onion mixture to sausage and blend well; mixture
should hold together. Let cool.
Seasoning Flour: Combine all ingredients in small cup. Preheat
oven to 350 F. Spread stuffing evenly over boned lamb. Roll into
log shape, fat side out, and tie with string at 2-inch intervals.
Rub entire surface with cut side of lemon. Sprinkle with evenly
with Seasoning Flour, using enough to cover entire surface.
Transfer lamb to parchment paper-lined roasting pan. Roast
uncovered 1 hour.
Meanwhile, Prepare crust: Mix all ingredients in small bowl, and
set aside. Remove lamb from oven and coat entire surface with
crust mixture. Continue roasting until crust is golden and lamb is
tender, pink and juicy, about 1 hour. Transfer to heated platter.
Let stand 10 to 15 minutes before cutting into thick slices.
Garnish each serving with watercress sprigs. Deglaze pan juices
with additional Sherry and stock if desired. Reduce juices to
saucelike consistency and serve.
