Roast Lamb with Apricot, Cranberry and Rosemary Stuffing
Over a year ago
3,425 views
Ingredients
- For the Lamb
- 1.5 kg shoulder of lamb, boned
- 4 long stems of rosemary
- 3 tbsp. olive oil
- freshly milled black pepper
- sea salt
- 150ml lamb stock
- 100g white breadcrumbs
- 2 tbsp. fresh rosemary, chopped
- 10 dried apricots, quartered
- 100g dried cranberries
- 8 spring onions, finely chopped
- 1 egg, beaten
Accompaniment
Sponsored
Nederburg Cabernet Sauvignon Rose
This beautiful rose wine is made entirely from Cabernet Sauvignon grapes, fruit driven, refreshing with abundance of berry flavours and a pleasant long finish.
Description
A great way to serve up a boned shoulder of lamb for that special family dinner.
Method
-
1
Pre heat the oven to 200C
Mix together all the stuffing ingredients, season well and set aside.
Place the lamb on a board and spread the stuffing into the bone cavity. Roll up and tie in 3-4 places with kitchen string to hold its shape. Skewer the rosemary stalks through the meat.
Place the meat in a roasting tray, rub some oil over the lamb and season well with the pepper and sea salt. Pour the stock into the base of the tray. Cook for 20 minutes before reducing the oven temperature 10 180C and cooking for a further 1 hour 15 minutes, basting occasionally.
Once the meat is cooked, remove it from the tray, place on a serving platter in a warm place to rest.
Use the juices left in the tray to make a gravy by adding some white wine, cranberry sauce and thicken with cornflour.
Similar Recipes
View all similar
Comments (0)