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| Stuffed Lamb > Marian Russell Recipe |
Category: Lamb / Meats
Rating:
N/A
Servings: 1
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Ingredients
1 1/4 kg lamb shoulder, boned
1 salt and pepper
1 tablespoon vegetable oil
1 tablespoon brandy
1/3 cup raspberry (or red currant) jam
1 stuffing **
60 gm dried apricots, fine chopped
1 tablespoon fruit chutney
1 teaspoon green peppercorns, crushed
1 medium onion, finely chopped
45 gm butter
1 egg yolk
1 cup fresh bread crumbs
Cooking Directions:
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 couldn't 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 I'd consider pulling them out even a little sooner (like 150-155F in the center).
From: Steve Thomas Chile-Heads List *
meats,lamb,spice
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