Smoked Paprika and Walnut Stuffed Lamb Shoulder with Feta

Instructions

1. 1

   Preheat oven to 160°C (320°F).

2. 2

   Finely chop the walnuts and mince the garlic. Chop the fresh rosemary.

   ~5 min
3. 3

   In a mixing bowl, combine chopped walnuts, minced garlic, chopped rosemary, 2 tablespoons of olive oil, smoked paprika, salt, and black pepper. Mix well to form a paste.

   ~5 min
4. 4

   Carefully make deep slits into the lamb shoulder using a sharp knife. Ensure you go deep enough to allow the filling to penetrate.

   ~10 min
5. 5

   Stuff the walnut and paprika mixture into the slits of the lamb shoulder. Ensure it's evenly distributed.

   ~15 min
6. 6

   Rub the remaining 2 tablespoons of olive oil all over the outside of the lamb shoulder.

   ~2 min
7. 7

   Place the stuffed lamb shoulder in a roasting pan. Cover the pan tightly with parchment paper and then aluminum foil.

   ~3 min
8. 8

   Roast in the preheated oven for 3 hours.

   ~180 min
9. 9

   Remove the foil and parchment paper. Crumble the feta cheese over the top of the lamb shoulder.

   ~3 min
10. 10

    Increase oven temperature to 200°C (400°F) and roast for another 15-20 minutes, or until the feta is golden and slightly crispy, and the lamb reaches an internal temperature of 70°C (158°F).

    ~20 min
11. 11

    Let the lamb rest for 10-15 minutes before carving and serving.

    ~15 min