Apricot stuffed roast lamb shoulder

    Apricot stuffed roast lamb shoulder

    3saves
    2hr20min


    4 people made this

    About this recipe: Boneless lamb shoulder conceals fruity golden apricot treasure in a light and complimentary stuffing, perfectly in balance with the smooth and earthy flavours of the lamb. Serve alongside all the traditional sides such as roast potatoes, vegetables and gravy.

    Ingredients
    Serves: 4 

    • For the stuffing
    • 110g ready to eat dried apricots
    • 110g dried breadcrumbs
    • chopped fresh rosemary, to taste
    • chopped fresh parsley, to taste
    • juice of 1/2 lemon
    • 2 tablespoons apricot jam
    • 1 egg, lightly beaten (optional)
    • For the lamb
    • 900g boneless lamb shoulder
    • olive oil, to taste
    • salt and pepper, to taste
    • 2 cloves garlic, minced
    • 2 to 3 sprigs rosemary

    Method
    Prep:20min  ›  Cook:2hr  ›  Ready in:2hr20min 

    1. Remove the lamb from the fridge and bring up to room temperature.
    2. Preheat the oven to 200 C / Gas 6.
    3. For the stuffing:

    4. Combine all of the ingredients for the stuffing together in a bowl and mix well. If the mixture is a little too crumbly, add some lightly beaten egg to bind.
    5. For the lamb:

    6. Lay the lamb, boned-out side up then spread the stuffing mixture over. Roll up into a tight parcel then secure with kitchen string. Generously rub the lamb with olive oil, seasoning and minced garlic. Place the lamb on a roasting rack then place in a roasting tin. Arrange the sprigs of rosemary around the lamb.
    7. Roast in the preheated oven for 1 hour (lamb will be rare). Continue cooking for a further 30 to 45 minutes for a more medium-well lamb, using a meat thermometer (see tip) to help you.
    8. Remove the lamb from the oven, cover with foil, and allow to rest for 20 minutes before serving.

    Tip

    You can use a meat thermometer to help you achieve the perfect joint. Visit our article on How to roast lamb for cooking temperatures and more tips and ideas.

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