Special occasions demand special dishes, and in Iran this still often means a whole lamb will be stuffed with an exciting mixture of rice, fruit, nuts and herbs before being roasted and presented as a banquet centrepiece. This more modest adaptation uses a rolled shoulder to fit domestic ovens, but achieves an equally sumptuous result.
Shoulder of lamb benefits from very long, slow roasting, which transforms the marbling of fat and connective tissue into melting softness. My approach with this recipe is to poach the lamb gently and then finish it in a hot oven for a lovely crunchy, golden exterior. I find that this way the flesh is exceptionally moist and tasty.
This is another wonderful dish for dinner parties. Because of the rice stuffing, it only needs a simple salad or vegetable dish by way of accompaniment.