Recipe

Stuffed Lamb Shoulder Roast Recipe

	Kigster / All my dishes 10 months, 3 weeks ago This was the only way to eat lamb when I was growing up in New Zealand. I found this recipe and it is perfect: just like mum used to make! The roasted vegetables are a must as well as the gravy. The next day, if there's any left, lamb sandwiches with finely sliced onion are the go!... More Prep:20m Cook:90m Servings:46	Kigster
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Ingredients

1.5 kg (3 lb.) shoulder Lamb

60 g (2 oz.) butter

1 large onion

1 clove garlic

2 cups fresh white breadcrumbs

salt, pepper

1/2 teaspoon rosemary

2 tablespoons chopped parsley

1 egg

60 g (2 oz.) butter

Extra butter

4 medium potatoes

500 g (1 lb.) pumpkin

4 carrots

3 tablespoons flour

2 cups water

1/2 cup dry white wine

3 tablespoons bottled mint jelly

2 chicken stock cubes

2 tablespoons tomato sauce

Directions

Heat butter in pan, add peeled and finely chopped onion and crushed garlic, cook gently until onion is transparent.

Place onion mixture with butter in pan into bowl, add breadcrumbs, salt, pepper, rosemary, parsley and egg, mix well.

Lay lamb, skin side down, spread stuffing over lamb, roll up and secure with string at 2.5 cm (1 in.) intervals.

Place lamb into baking dish, add extra butter, bake in moderately hot oven 30 minutes.

Add peeled and halved potatoes, peeled and chopped pumpkin and peeled and halved carrots. Bake a further 60 minutes, basting frequently with pan juices.

Remove meat and vegetables from pan.

Place pan on top of stove over high heat, stir until pan drippings are dark golden brown, drain off excess tat leaving approximately 4 tablespoons fat in pan.

Add flour, stir until pan drippings are dark golden brown. remove from stove top and add water, wine, mint jelly, crumbled stock cubes, tomato sauce, salt and pepper, stir vigorously until smooth, and sauce boils then thickens. Reduce heat, simmer 1 minute.

Carve meat and serve coating the meat and potatoes with gravy.

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Comments

trigger 10 months, 3 weeks ago said:
This sounds fantastic I love stuffing meat especially Lamb ,Veal and Pork. I love the use of rosemary and garlic in your recipe.
Five forks and a smile :)

Michael

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