Wednesday, November 24, 2010

Roast shoulder of lamb with apricot, cranberry and rosemary stuffing and gravy

Cooking : time 1 to 2 hours


1.75kg/4lb shoulder of lamb, boned
2 long rosemary stalks (optional)
olive oil
salt and freshly ground black pepper
For the stuffing:
100g/4oz fresh white breadcrumbs
2 tbsp chopped fresh rosemary
10 dried, ready-to-eat apricots, quartered
100g/4oz dried cranberries
8 spring onions, finely chopped
1 egg, beaten
For the gravy:
700ml/1%26frac12; pints lamb stock or water
2 large glasses white wine
2 tbsp cranberry sauce
1 heaped tbsp cornflour, mixed with 1 tbsp water


1. Preheat the oven to 200C/400F/Gas 6.
2. Mix tofetchher all of the stuffing ingredients and season well with salt and pepper.
3. Lay the lamb on a board, boned-side up, and spread over the stuffing. Roll up and tie in three or four places with string to hold in shape while cooking. For additional flavour and to safe the meat, skewer a pair of rosemary stalks through as well if you wish.
4. Place in a roasting tray, rub some oil over the lamb and tray, then season well with salt and pepper. Pour 150ml/%26frac14; pint of the lamb stock or water for the gravy into the base of the tray. Cook in the oven for 20 minutes before reducing the temperature to 180C/350F/Gas 4 and cooking for a further 1 hour 20 minutes, basting occasionally with any juices. Once the meat is cooked, remove it from the tray and sit it on a plate in a warm place to rest.
5. To make the gravy, drain any excess fat from the tray and put the tray over a medium heat. Pour in the remaining lamb stock, the white wine and cranberry sauce and boil for 3-4 minutes. Stir in the cornflour and cook until thickened. If you prefer a thicker gravy, add a further tbsp of cornflour. Season with salt and pepper and pour into a jug.
6. Serve with mint sauce and vefetchables of your choice.

Orignal From: Roast shoulder of lamb with apricot, cranberry and rosemary stuffing and gravy

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