Prune and Mint Stuffed Shoulder of Lamb

    Prune and Mint Stuffed Shoulder of Lamb

    3saves
    1hr15min


    2 people made this

    About this recipe: The California Prune Board has developed the recipe for California Prune and Mint Stuffed Shoulder of Lamb – perfect for the occasion.

    Ingredients
    Serves: 4 

    • 75g basmati rice
    • 1 tablespoon olive oil
    • 1 small onion, peeled and chopped
    • 2 cloves of garlic peeled and crushed
    • 10g flaked almonds
    • 60g California prunes, chopped
    • 10g mint leaves, chopped
    • 1/2 lime, juiced
    • 750g or 1/2 shoulder of lamb

    Method
    Prep:15min  ›  Cook:1hr  ›  Ready in:1hr15min 

    1. Preheat the oven to 175 C / Gas mark 3.
    2. Cook the rice according to the pack instructions. Meanwhile, heat the olive oil in a pan and sauté the onion until it starts to soften.
    3. Add the garlic, almonds and chopped California prunes and cook for another minute.
    4. Drain the rice and place in a bowl with the onion mixture. Add the mint, lime juice and seasoning and mix well.
    5. Cut a large pocket into the shoulder of lamb, then stuff the rice mixture into the pocket, pressing it in well. Wrap the stuffed lamb tightly with foil, to help to hold the stuffing in. Place in a roasting tray and cook for 40 minutes.
    6. Open the foil, increase the oven temperature to 200 C / Gas mark 6, and cook for a further 15 minutes.

    How to roast lamb

    Watch our video to see how easy it is to roast lamb to perfection. Watch now!

    See it on my blog

    Check out this recipe on californiaprunes.co.uk

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