Roast Shoulder Of Spring Lamb Stuffed With Apricot And Walnut

atkinsons
Roast Shoulder Of Spring Lamb Stuffed With Apricot And Walnut
Print
Serves: 4
Ingredients
  • 1 1/2KG (3LB) BONED SHOULDER OF LAMB
  • SALT AND PEPPER
  • 150g (6oz) CRUSTLESS WHITE BREAD
  • 1 SMALL ONION PEELED AND QUARTERED
  • 100g (4oz) DRIED APRICOTS
  • 75g (3oz) WALNUTS
  • 1 LARGE EGG
Instructions
  1. SEASON THE INSIDE OF THE SHOULDER OF LAMB
  2. BREAK THE BREAD INTO PIECES AND PLACE IN THE PROCESSOR AND CHOP FINELY
  3. ADD THE ONION,APRICOT,WALNUTS AND SEASONING AND PROCESS UNTIL FINELY CHOPPED
  4. ADD THE EGG AND PROCESS THE MIX
  5. STUFF THE LAMB JOINT AND SECURE WITH STRING AND ROAST AT 190 C GAS MARK 5 FOR 2 HOURS BASTING OCCASIONALLY DURING COOKING
  6. WHEN COOKED LET THE MEAT REST FOR A MOMENT THEN SLICE AND SERVE.
Notes

TIP
ASK YOUR BUTCHER TO BONE OUT THE LAMB IT WILL MAKE IT MUCH EASYER TO DEAL WITH