Roast Shoulder of British Lamb with Rosemary & Mustard crust

April traditionally marks the arrival of new season British lamb. Young & tender it’s the taste of the advent of spring with the thoughts of those long gloomy winter days well behind. Half the trick of cooking has got to be the quality of the ingredients and, whenever possible seasonal local produce is always the tastiest. It makes a complete difference to the flavour. Shoulder of lamb in my opinion is a very underrated cut and it can be a little fatty, especially in older animals. The presence of the fat gives the cut far more flavour and if cooked properly is very tender. Springtime is the best time to cook this dish with the new season British lamb.

This dish has a lovely stuffing and is finished with a rosemary & mustard crust.  Again I have to say there is only one way to produce truly superb lamb gravy and that is by making a good lamb stock. Lamb stock cubes can be used, however the time and effort it takes to make your own by far outshines the commercial counterpart!
A simple dish to prepare makes for an absolutely fabulous treat this springtime!

Serves 4
1 x 1-11⁄2 kg Boned whole shoulder of British lamb
15g Butter
1 Large onion, finely chopped
60g Sliced mushrooms
4 Cloves garlic, crushed
2 tbsp Chopped herbs, mint, thyme, parsley & rosemary
Juice of half an orange
1⁄2 Cup of cooked long grain rice
2 tbsp Sultanas
For the Rosemary & Mustard Crust
150g White bread, roughly torn)
1 Lemon juice & zest
20g Pickled capers
Half small onion finely chopped
20g Tinned anchovies
1 tbsp Chopped fresh rosemary
1 tbsp Wholegrain mustard
2 Cloves garlic finely chopped
50g Butter (Melted)
Salt & freshly ground black pepper