Lamb Roast with Filling
1 hr 50 min.
Tip: add a level teaspoon of Cayenne pepper to the cream cheese.
Preheat the oven to 200°C | 400F | gas 6.
Wash and dry the sage. Put 2 small sprigs aside for decoration, remove the leaves of the rest and chop finely.
Mash the cream cheese with a fork. Season, add the chopped sage and a drizzle of olive oil. Stir well.
Spread the cheese mix in the centre of the boned shoulder, roll it in on itself and bind with twine to keep closed.
Place the stuffed shoulder on in a baking dish, drizzle with olive oil and sprinkle with pepper. Add a small glass of water to the base of the dish and transfer to the oven.
Cook for 1 hour basting the meat every 15 minutes or so. Lower the temperature to 170°C | 325F | gas 3 and cook for a further 30 minutes.
Remove the lamb from the oven, sprinkle with rock salt and decorate with the sprigs of sage. Serve with fresh tagliatelle.