| 1 (1.8kg/4lb)
shoulder of lamb, boned, salt & freshly ground black pepper, 25g/1oz oil,
1 onion sliced, 1 carrot sliced, 1 bay leaf, 300 ml/.5 pint stock.
Stuffing: 50g/2oz fresh white breadcrumbs, pinch of dried thyme, 25g/1oz
walnuts chopped, 1 small onion chopped, 1 tablespoon oil, 1 (213 g/7.5 oz) can
apricots, 1 egg beaten.
Method:
Season
the lamb generously with salt and pepper and set aside whist preparing the stuffing.
Place the breadcrumbs, thyme and walnuts in a bowl. Fry the onion in the oil in
a small saucepan until soft but not brown, about 5 minutes, and then add to the
breadcrumb mixture. Drain and coarsely chop the apricots and stir into the stuffing
mixture. Season to taste and bind with sufficient beaten egg to make a moist stuffing.
Spoon the stuffing along the shoulder joint and tie with string into a long neat
shape. Heat the oil in a flameproof casserole and brown the meat on all sides.
Add the sliced onion, carrot and bay leaf. Pour over the stock and bring to the
boil. Cover and cook in a moderate oven (180C, 350F, Gas Mark 4) for 1.5 hours
or until cooked. To serve remove the string from the lamb and place on a serving
dish. Sieve the stock juices and pour over the lamb. Carve into thick slices and
serve. |
