Email to Linda Carnation      

Recipe Categories: carnation037's HOME PAGE-LinksInfo4VariousThings Appetizers BackOrSideOFtheBox Barbeque_Campfire_Grilled Beef Beverages_Drinks Breads_Biscuits_Rolls CAKES CANDY CanningandPickles CASSEROLES CastIron Chicken ConvectionOven COOKIES Copycat CreamCheese CrescentRoll Crockpot_SlowCooker Dehydrating DESSERTS Diabetic-Appetizers2Nuked Diabetic-Meats2VegetableZ Dips EasybakeOvenRecipes EggsOrBreakfast ElectricSkillet_FryPan ETHNIC EvaporatedMilkRecipes FISHandSEAFOOD FRUIT Gelatin GrillSandwichXpressAppliances HotDogs_Frankfurters IceCreams JAMSandJELLIES JarRecipes KidsinMind LambandVeal LargeGroups LowFat_OR_LowCarb MARINADES Meatballs MixedMeats Muffins PASTA PetsThings Pies_Pastries_Donuts Pizzas Pork PressureCooker Puddings RationRecipesFromThePast RecipesMadeWithCakeMix RHUBARB RICE RoasterOven Rotisserie SaladDressings Salads Sandwiches Sauces_Gravies SeasoningMixes SideDishes SNACKS SoupsAndStews Stuffings_Fillings Substitutes SundriedTomato ThoughtsPoems Tips_Crafts Tips_Food Tips_Other ToasterOven TOPPINGS_Spreads_Syrups_Frosti TurboCookerQuickCooker Turkey VEGETABLES WhoopiePies WildGame_OtherMeat

Lamb - Shoulder Roast, stuffed




Source of Recipe


.


Recipe Link: http://www.recipetips.com/recipe-cards/t--3203/stuffed-lamb-shoulder-roast.asp

This versatile, economical cut makes great eating.

Lamb - Shoulder Roast, stuffed

1 boneless lamb shoulder, 3 - 4 lbs
1/2 cup chopped dried apricots
1/2 cup pine nuts or sliced almonds
2 cloves garlic, minced (or more, if desired)
3 tablespoons chopped parsley
1 tablespoon olive oil
2 teaspoons finely chopped lemon zest
1/2 teaspoon freshly ground black pepper
1/2 teaspoon salt
1 cup broth or water
1 cup wine
cotton string

Heat oven to 425 degrees F.
Mix apricots, nuts, olive oil, lemon zest, salt, pepper, parsley and garlic. Set aside.
Cut 6 or 7 pieces of string, each long enough to encircle the rolled-up meat, plus a
bit extra to tie. Lay the string pieces out, an inch or so apart.
Spread the meat on top of the string, with the interior facing up.
Salt meat lightly, then spread apricot mixture over, stopping about an inch from
each edge.
Roll the meat into a snug cylinder, tucking in any loose ends. Tie each string securely
and put meat in roasting pan.
Roast for 20 - 25 minutes, then turn the oven down to 325 degrees F.
Pour the wine and broth or water into the roasting pan and roast to desired doneness
(another 30 - 60 minutes, depending on size and desired doneness).
Use a sharp thin knife to cut into the meat to check doneness.
Remove from oven, tent loosely with foil, and let rest 15 - 20 minutes.
Remove strings and carve into thick slices.
To use pan juices as a sauce, spoon off any excess fat, correct the seasoning and pass
in a small pitcher or bowl.