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Roast Shoulder of Lamb with Apricot,Orange, and Mint Stuffing.

(for 4)

Ask the butcher to bone the lamb for you or try yourself with a sharp knife, if it ends up in several pieces you can patch it together at the end.

1 Boned Shoulder of Lamb (about 1 kg [2 lbs] off the bone)
225g (8 oz.) Breadcrumbs
110g (4 oz.) Butter
1 Onion
110g (4 oz.) Dried Apricots, finely diced.
60g (2oz.) Toasted Pinenuts
Grated zest and juice of 1 Orange
A handful of Fresh Mint
Salt and Pepper

4 oz. Redcurrant Jelly
Grated rind half Orange
1 tbs chopped Fresh Mint.

First melt the jelly with the orange rind and the mint, stir together and leave to reset.
Chop the onion finely and sweat this slowly in some of the butter until soft.
Melt the remaining butter and add this with the softened onion to the breadcrumbs.
Add the diced apricot and the pinenuts
Grate the zest from the orange and add this and the squeezed juice to the stuffing.Chop the mint and add this and the salt and pepper.
(The stuffing should be moist enough to hold its shape)
If the shoulder has been tied with string by the butcher discard these now and spread out the meat.
Lay a thick sausage of this on the lamb.
Roll around to completely cover the stuffing and then tie this into shape with some string.
Now wrap this in tin foil, this will hold together any rough pieces and keep the stuffing intact.

Heat the oven to Gas 6, 200 C , 400 F, and cook the joint at this temperature for 45 mts to one hour.
Let it rest for 15 minutes before carving.
Serve with the jelly.

May 15, 2006 01:39 PM | 0 Comments
  Martin Dwyer
Consultant Chef