Seasoned rolled lamb shoulder with fetta and mint

A delicious roast dinner.

  • 1 hr 25 mins cooking
  • Serves 6
  • Print
This rolled lamb shoulder is stuffed with lemon, breadcrumbs, fetta and mint for a tasty roast dinner. Serve with roasted potato and green beans for a complete meal.
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Seasoned rolled lamb shoulder with fetta and mint
  • 1 medium lemon (140g)
  • 1.4 kilogram boned lamb shoulder
  • 2 clove garlic, bruised
  • 2 tablespoon fresh oregano leaves
  • 2 tablespoon olive oil
  • 100 gram fetta cheese
  • 1/2 cup (35g) stale breadcrumbs
  • 3 green onions (scallions), chopped finely
  • 2 tablespoon fresh mint, finely chopped


Seasoned rolled lamb shoulder with fetta and mint
  • 1
    Using a vegetable peeler, peel rind thinly from lemon, avoiding white pith. Squeeze juice from lemon; reserve 1 tablespoon juice. Combine lamb, garlic, oregano, rind and oil in large bowl; turn to coat. Season with pepper. Cover, refrigerate 4 hours or overnight.
  • 2
    Combine fetta, breadcrumbs, onion, mint and reserved juice in medium bowl.
  • 3
    Preheat oven to 240°C.
  • 4
    Place rind and garlic from marinade in baking dish. Open lamb out on board, cut-side up. Spread lamb with fetta mixture; roll to enclose filling. Tie lamb at intervals with kitchen string; season.
  • 5
    Place lamb in baking dish; roast, uncovered, 20 minutes. Reduce oven to 200°C; roast, uncovered, about 40 minutes. Stand lamb, covered, 15 minutes before slicing.

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