Roast Lamb Shoulder Stuffed with Sausage & Spinach

Roast Lamb Shoulder Stuffed with Sausage & Spinach
Photo by Scott Phillips

Ingredients

  • ¼ cup olive oil
  • 8 sprigs fresh thyme
  • Kosher salt and freshly ground black pepper
  • 6 heads garlic, top half sliced off
  • 2 links (4 oz. total) sweet Italian sausage, removed from the casings and crumbled
  • One 3- to 3-½-lb. boneless lamb shoulder roast
  • 1 bunch spinach (about 10 oz.), stemmed and washed, excess water still clinging
  • + 3 more ingredients
    • ½ cup grated Pecorino Romano
    • 1-½ cups fresh breadcrumbs
    • 1 large egg

Heat the oven to 450°F.

View full recipe at Fine Cooking

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