Stuffed Lamb Shoulder Roast
From kigster 15 years agoIngredients
- 1.5 kg (3 lb.) shoulder lamb shopping list
- 60 g (2 oz.) butter shopping list
- 1 large onion shopping list
- 1 clove garlic shopping list
- 2 cups fresh white breadcrumbs shopping list
- salt, pepper shopping list
- 1/2 teaspoon rosemary shopping list
- 2 tablespoons chopped parsley shopping list
- 1 egg shopping list
- 60 g (2 oz.) butter shopping list
- Extra butter shopping list
- 4 medium potatoes shopping list
- 500 g (1 lb.) pumpkin shopping list
- 4 carrots shopping list
- 3 tablespoons flour shopping list
- 2 cups water shopping list
- 1/2 cup dry white wine shopping list
- 3 tablespoons bottled mint jelly shopping list
- 2 chicken stock cubes shopping list
- 2 tablespoons tomato sauce shopping list
How to make it
- 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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