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Stuffed Shoulder of Lamb

Preparation time 15 minutes,
Oven temperature 190°C, 375°F, gas 5,
Calories 360 per 100 g (4 oz) portion lean roast lamb with stuffing

ingredients

serves 6
1.5 - 1.75 kg (3 1/2 - 4 lb) shoulder of lamb, boned
salt and pepper
50 g (2 oz) white rice, cooked
1 small onion, finely chopped
50 g (2 oz) sultanas
50 g (2 oz) no- need- to- soak dried apricots, finely chopped
50 g (2 oz) peanuts, finely chopped
1 teaspoon dried rosemary, crushed
salt and pepper
1 egg, lightly beaten
1 - 2 tablespoons oil

method

1. Spread out the lamb and season well with salt and pepper.

2. To make the stuffing: mix together the rice, onion, fruit, peanuts, rosemary and salt and pepper in a large mixing bowl. Bind well with the egg, then spread the stuffing over the lamb.

3. Carefully roll up the lamb and secure with string.

4. Weigh the lamb and calculate the cooking time, allowing 25 minutes per 450 g (1 lb) plus an extra 25 minutes. Place the joint in a roasting tin and brush the outside with oil. Roast in a moderately hot oven for the calculated time.

5. Remove the string, slice and serve the lamb with gravy, baked potatoes and tomato halves filled with peas.

Microwave Tip
Neatly shaped joints cook well in a microwave. For a 1.75 kg (4lb) joint, cook for 30 minutes on full power, turning 3 times. Transfer to a conventional oven and cook for a further 30 minutes.

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