3 1/2 lb (1.5 kg) shoulder of lamb, boned
salt and freshly ground black pepper
salt and freshly ground black pepper
for the stuffing
2 tbsp (1 oz) 25 g butter
1 onion, chopped
2 cups (4 oz) 120g fresh brown breadcrumbs
1 tablespoon chopped fresh mint
1/4 cup (1 3/4 oz) 50 g raisins
1 large cooking apple, peeled, cored and diced
7 1/2 oz (213 g) can of apricots
1 egg, beaten
1 onion, chopped
2 cups (4 oz) 120g fresh brown breadcrumbs
1 tablespoon chopped fresh mint
1/4 cup (1 3/4 oz) 50 g raisins
1 large cooking apple, peeled, cored and diced
7 1/2 oz (213 g) can of apricots
1 egg, beaten
method
1. Open out the shoulder and season well with salt and pepper.
2. Heat the oven to 375°F/190°C/gas mark 5.
3. To make the stuffing, melt the butter in a non-stick saucepan, add the onion, cover a cook gently for about 10 minutes, or until the onion is soft but not brown. Remove from the heat and add the breadcrumbs, mint, raisins and apple. Drain the apricots, reserving the juice for the gravy. Chop the fruit and add to the stuffing with the egg, mix well and season with salt and pepper to taste.
4. Use the stuffing to fill the cavity in the lamb, close with skewers to hold the stuffing in place and, if necessary, tie with fine string.
5. Place the shoulder in a roasting tin and roast in oven for about 1 hour 45 minutes (30 minutes to the 1 lb (450 g). Remove from the oven and place on a warm serving dish.
6. Serve with gravy using the apricot syrup.
2. Heat the oven to 375°F/190°C/gas mark 5.
3. To make the stuffing, melt the butter in a non-stick saucepan, add the onion, cover a cook gently for about 10 minutes, or until the onion is soft but not brown. Remove from the heat and add the breadcrumbs, mint, raisins and apple. Drain the apricots, reserving the juice for the gravy. Chop the fruit and add to the stuffing with the egg, mix well and season with salt and pepper to taste.
4. Use the stuffing to fill the cavity in the lamb, close with skewers to hold the stuffing in place and, if necessary, tie with fine string.
5. Place the shoulder in a roasting tin and roast in oven for about 1 hour 45 minutes (30 minutes to the 1 lb (450 g). Remove from the oven and place on a warm serving dish.
6. Serve with gravy using the apricot syrup.
serving amount
serves 8
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