Lamb roulade stuffed with oscypek cheese served with spinach and asparagus mash potato and herbed red wine gravy

Ingredients:

Boneless Lamb shoulder – 300g

Oscypek cheese – 20g

Rosemary, Thyme, Parsley, Mint

1 red onion

Dry red wine – 100ml

Potatoes – 300g

Spinach – 100g

Asparagus – 150g

1 clove of garlic

Milk – 150ml

Salt & pepper

Toothpicks

Mix the milk with thyme, salt and finely chopped garlic clove.

Place the lamb shoulder in the fragrant milk and place in the fridge to marinade for 24 hours.

Finely chop the red onion, parsley mint and thyme and sweat in a pan, stirring all the time.

Take the mix off the gas once sweated down.

Chop the Oscypek cheese finely (alternatively you could use a smoked goat’s cheese) and blend together with the sweated down herb mix and two tbs of red wine.

After 24 hours of marinating, take the lamb shoulder out of the fridge.

Next pound the lamb shoulder until it is roughly ¼ inch thick (TIP – cut the edges off a 1 gallon size freezer bag so the two sides are only joined at the bottom. Place the lamb between the sheets of plastic and pound)

When the lamb is thinned out, place the cheese mix prepared earlier on top of the meat.

Now roll the shoulder to make a roulade using toothpicks to keep it together (TIP – place the toothpicks in water for a few minutes before using, making it much easier to remove after cooking)

Place the roulade on a high sided baking tray and wrap in tin foil.

Place in pre heated oven at 160 c for around 20 minutes. (Remember to keep the high sided baking tray with juices for the gravy)

Spinach and asparagus mashed potato:

Boil the potatoes for 15 – 20 minutes until soft, adding the baby spinach just before the potatoes are cooked.

In a separate pot boil the asparagus for 5 minutes.

Drain the potatoes, asaparagus and baby spinach thoughraly and blend together adding salt and pepper to taste.

To make the gravy, add the rest of the red wine, rosemary and thyme to the high sided baking tin the lamb was cooked in and deglaze. Reduce liquid by 3 ¼ until you get a nice tasty gravy.