Stuffed Shoulder of Lamb
This Stuffed Shoulder of Lamb recipe is a simple, healthy, and delicious way to prepare your holiday feast.
Ingredients
- 4 lb shoulder of lamb boned
- salt and pepper
- 2 oz white rice cooked
- 1 small onion finely chopped
- 2 oz sultanas
- 2 oz no- need- to- soak dried apricots finely chopped
- 2 oz peanuts finely chopped
- 1 teaspoon dried rosemary crushed
- salt and pepper
- 1 egg lightly beaten
- 1 tablespoons oil
Instructions
- Spread out the lamb and season well with salt and pepper.
- To make the stuffing: mix together the rice, onion, fruit, peanuts, rosemary and salt and pepper in a large mixing bowl. Bind well with the egg, then spread the stuffing over the lamb.
- Carefully roll up the lamb and secure with string.
- Weigh the lamb and calculate the cooking time, allowing 25 minutes per 450 g (1 lb) plus an extra 25 minutes. Place the joint in a roasting tin and brush the outside with oil. Roast in a moderately hot oven for the calculated time.
- Remove the string, slice and serve the lamb with gravy, baked potatoes and tomato halves filled with peas.
- Microwave Tip
- Neatly shaped joints cook well in a microwave. For a 1.75 kg (4lb) joint, cook for 30 minutes on full power, turning 3 times. Transfer to a conventional oven and cook for a further 30 minutes.
Notes
Oven temperature 190°C, 375°F, gas 5,
Calories: 471 kcal
Carbohydrates: 24 g
Protein: 43 g
Fat: 22g
Saturated Fat: 5 g
Trans Fat: 1 g
Cholesterol: 149 mg
Sodium: 922 mg
Potassium: 845 mg
Fiber: 2 g
Sugar: 11 g
Vitamin A: 381 IU
Vitamin C: 2 mg
Calcium: 55 mg
Iron: 4 mg