Ingredients:
o 1.75kg shoulder lamb, boned
o 2 long rosemary stalks (opt)
o Olive oil
o S & P
o Stuffing:
o 100g fresh white bread crumbs
o 2 tbs chopped fresh rosemary
o 10 dried, ready-to-ear apricots, 1/4
o 100g dried cranberries
o 8 spring onion, finely chopped
o 1 egg, beaten
Gravy:
o 700ml lamb stock
o 2 large glasses white wine
o 2 tbs cranberry sauce
o 1 heaped tbs cornflour mixed with 1 tbs water
Instructions:
1. Preheat oven 200 degree celcius
2. Mix stuffing ingredients, season with S & P
3. Place lamb on board bone side up, spead over the stuffing. Roll up the tie in 3 - 4 places with string to hold shape. For added flavour, skew a few rosemary stalks to meat
4. Place in tray and rub oil over lamb abd tray. Season well with S & P. Pour 150ml lamb stock into base of tray. Cook in oven 20 min before reducing 180 celcius and cook further 1hr 20 min. Basting occasionally with any juices. Once meat is cooked, remove and sit to warm
5. Bravy: drain excess fat from tray. Tray on med heat. Pour remaining lamb stick, white wine, cranbery sauce and boil 3 - 4 min. Stir in cornflour, season with S & P. Serve with mint sauce or veg
No comments:
Post a Comment