(Serves around 6 people)
1 tablespoon toasted pine nuts
¾ cup bulgur wheat
¾ boiling water
1 large shallot finely diced
3 large shitake mushrooms finely diced
1 glove of garlic finely diced
1 tablespoon dried cranberries
2 tablespoons chopped parsley
Salt and pepper to taste
Lamb and Glaze
5 pound boneless lamb shoulder (fresh Ontario Lamb)
¼ cup Dijon mustard
4 sliced garlic cloves (horizontal)
Preheat oven to 400 degrees
- Prepare Stuffing
Toast pine nuts in a pan and set aside. Place wheat in bowl and cover with boiling water. Let sit for 10 minutes.
In the meantime, place a pan on medium heat and add olive oil. Sauté shallots till tender then add mushrooms, garlic and cranberries and cook till tender. Remove from heat and place mixture in a bowl. Fluff wheat with a fork and drain any excess water. Add wheat to mushroom mixture and toss in nuts and parsley. Season with salt and pepper and set aside to cool completely.
- Prepare Lamb
Open lamb shoulder so it lies flat on your cutting board (butterflied). Season with salt and pepper and place cooled stuffing on one side. Fold over and tie string around lamb to secure. Rub lamb with a bit of olive oil and season with salt and pepper. Cut small slits in lamb and press pieces of garlic into slits.
Place lamb on a rack in a baking tray and add 1 cup of water to the pan.
Bake roast for 1 hour at 400 degrees. Combine in a bowl honey and mustard. Remove lamb form the oven and brush glaze over the top. Bake another ½ hour or to your desired temperature.
Remove lamb, cover with foil and let sit for 10 minutes. Remove string and carve lamb in 1 inch slices and plate.