For the stuffing
3 tbsp extra virgin olive oil
75-100g/2½-3½oz gluten free breadcrumbs
2 tbsp garlic infused oil
2 tbsp baby capers, drained
1 small lemon (preferably unwaxed), finely grated zest only
5 heaped tbsp chopped fresh mint
3 heaped tbsp chopped fresh parsley
1 tsp sea salt flakes
freshly ground black pepper
For the mint sauce
3 tbsp finely chopped fresh mint leaves, plus extra small whole mint leaves, to serve
2 tsp caster sugar
2 tbsp white wine vinegar
splash extra virgin olive oil
For the lamb
2kg/4lb 8oz bone-out lamb shoulder (ask your butcher for the bone), fat and sinew trimmed
sea salt flakes
freshly ground black pepper
2 tsp extra virgin olive oil
Heat two tbsp of the garlic infused oil in a large non-stick frying pan over a low to medium heat. Add the gluten free breadcrumbs, in batches if necessary, and fry for 3-4 minutes, or until golden-brown. Transfer the fried bread cubes to a large mixing bowl.
Stir the capers, lemon zest, mint and parsley into the gluten free breadcrumbs until well combined, then season, to taste, with salt and freshly ground black pepper. Set aside to cool.
For the mint sauce, mix the chopped mint leaves and sugar in a small bowl, then crush using the back of a spoon for 1-2 minutes to extract the flavour from the mint. Stir in the white wine vinegar and a dash of olive oil until well combined. Set aside.
For the lamb, place the lamb onto a chopping bard, skin-side down. Cover the lamb with a large sheet of cling film, then flatten the meat into a large, neat rectangle shape, about 3cm/1½in in thickness, using a rolling pin or meat mallet. Season all over with salt and freshly ground black pepper.
With the longest sides of the lamb rectangle facing you, spoon the stuffing mixture horizontally across the middle of the lamb rectangle (from one short side to the other). Wrap the two long sides of the lamb rectangle around the stuffing to fully enclose it.
Truss the lamb securely at 3cm/1½in intervals in several places using cooking string. (Tie the two ends first, then the middle, then fill in the gaps. That way the stuffing doesn't get squeezed out.)
Weigh the trussed lamb joint and make a note of the weight, then place the lamb into a roasting tin. (At this stage, the lamb can be chilled for several hours; remove from the fridge and bring back to room temperature before roasting.)
To cook the lamb, preheat the oven to 200C/400F/Gas 6. Rub the trussed lamb joint all over with the oil and season well with salt and freshly ground black pepper. Roast the lamb in the centre of the oven, and the potatoes at the bottom of the oven.
For the lamb, allow 20 minutes of cooking time per 500g/1lb 2oz of weight. (The full cooking time should be approximately 1hour 20minutes).
When the lamb has cooked to your liking, remove from the oven and set aside on a chopping board. Cover with a piece of aluminium foil and a couple of clean tea towels to keep warm, then set aside to rest. Reserve the roasting tray to make gravy. Serve with potatoes and low FODMAP vegetables.
Recipe adapted from: Good Food