Stuffed Lamb > Marian Russell

Stuffed Lamb > Marian Russell Ingredients

1 1/4 kg Lamb Shoulder, boned	1 tb Fruit Chutney
Salt and Pepper	1 ts Green Peppercorns, crushed
1 tb Vegetable Oil	1 md Onion, finely chopped
1 tb Brandy	45 g Butter
1/3 c Raspberry (or Red	1 Egg Yolk
Stuffing **	1 c Fresh Bread Crumbs
60 g Dried Apricots, fine chopped

Instructions for Stuffed Lamb > Marian Russell

Prepare the stuffing: Melt the butter, add the finely chopped onion and saute for 1 minute. Stir in the finely chopped apricot and saute until the onion is tender (about 5 minutes). Remove from the heat, stir in the crushed peppercorns and chutney and cool for 5 minutes. Stir in the egg yolk and breadcrumbs. Stuff and roast the lamb: Heat the oven to 180o C (350o F). Open up the lamb shoulder fat side down and put the stuffing along the center. Roll up the lamb and shove it into the netting (or tie with string at 1 inch intervals). Rub outside of lamb with a mixture of salt and pepper, then rub the vegetable oil all over. Put the jam in a small pan with the brandy and begin to heat it over low heat. Place the lamb on a baking tray and bake for 1 1/2 to 2 hours (until meat thermometer registers 180o F), basting regularly with the jam/brandy mixture. I couldnt find lamb shoulder, so I used a boned and butterflied leg of lamb instead. The chutney I used was a sweet/mild mango chutney. Instead of raspberry or red currant jam, I had a jar of habanero-peach preserves that I decided to use as a glaze. I was a little concerned that it might be too spicy, but the habanero mellowed nicely, so there was a touch of heat, but it was mild enough for all attending. For those who are interested, the preserves were Stonewall brand, and I got them from Fire Eaters (http://www.netjammer.com/Fire-Eaters/), a local purveyor of gourmet salsas, etc. which also happens to be owned by my officemate, so I get delivery charges waived :). The recipe says cook to an internal temp of 180F, but that seemed awfully high to me. I pulled the roasts out when the center (stuffing) registered 160F, and let them rest 20 minutes or so. That was plenty of cooking. In fact, though everyone said it was fine, next time Id consider pulling them out even a little sooner (like 150-155F in the center). From: Steve Thomas Chile-Heads List *

Main Ingredient: LambCuisine: Uncategorized

More like this...

Madam Russell Baked Beans

Marians Dry Rub for Spare Ribs

Feta and Lemon-Stuffed Lamb with Potato-Parsnip Mash

Stuffed Eggplant with Ground Lamb

Roast Stuffed Shoulder of Lamb

Ingredient Insight - look inside this recipe