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Asian Stuffed Shoulder
Preparation time: 20 minutes
Cooking time: about 2 hours
Serves: 6-8
Ingredients:
1 New Zealand Lamb shoulder, boned
30ml/2 tbsp seasoned flour
15ml/1 tbsp garam masala
For the stuffing:
100g/4oz fresh white breadcrumbs
50g/2oz ham, chopped
50g/2oz dried apricots, chopped
1 clove garlic, crushed
15ml/1 tbsp each freshly chopped mint, parsley and rosemary
30ml/2 tbsp tahini paste
1 medium egg, beaten
Method:
1. Preheat oven to 180ºC/350ºF/Gas Mark 4.
2. Mix the breadcrumbs with the ham, apricots, garlic, fresh herbs, tahini paste and egg.
3. Stuff the shoulder then reshape and tie with string. Weigh the joint and calculate the cooking timer at 30 minutes per 500g/1lb.
4. Mix the flour with the garam masala and rub over the surface of the joint. Put the lamb in a roasting tin and roast for the calculated cooking time, basting the meat occasionally.
5. Serve sliced with a selection of vegetables.
Hints and Tips
The prepared shoulder will keep in a cool place for up to 24 hours.
Tahini paste, made from sesame seeds, is available in jars from most large supermarkets or delicatessens. |
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