Lamb with apricot and spinach filling

Recipe from: 3/23/2000 12:00:00 AM
Ingredients 17
Servings 6
Time

Ingredients

  • 250
    g
    pork sausages
  • 125
    g
    buffer
  • 500
    ml
    fresh breadcrumbs
  • 250
    ml
    soft dried apricots, soaked in boiling water and coarsely chopped
  • 65
    ml
    chives chopped
  • 15
    ml
    fresh parsley, finely chopped
  • 1
    extra-large egg, beaten
  • salt and freshly ground black pepper to taste
  • 3
    kg
    shoulder of lamb, deboned and trimmed at the sides
  • 10
    ml
    salt
  • 15
    ml
    mild curry powder
  • freshly ground black pepper to taste
  • 1
    clove garlic, crushed
  • 3
    ml
    ground ginger
  • 15
    ml
    oil
  • 250
    g
    spinach leaves, hard stems removed
  • 250
    ml
    water
 

Method

+/- 2 hours
 
Preheat the oven to 200 ºC. Remove the sausage meat from the casings and fry in 125 g butter until just done. Remove from the pan. Melt the butter and stir-fry the breadcrumbs, apricots, chives and parsley until the flavours are well developed and blended. Add to the pork sausage meat and cool. Add the beaten egg, stir, season with salt and pepper and set aside. Place the shoulder of lamb on a working surface, fatty side down. Mix the salt, curry powder, pepper, garlic, ginger and oil to form a paste and spread over the meat. Layer the spinach leaves on top of the paste, followed by the apricot stuffing. Roll the meat up lengthwise. Secure with string and place on the rack of an oven pan. Place in the oven and roast for 10 minutes. Remove the meat from the oven and add the water to the pan. Reduce the temperature to 160 ºC and roast for about 1 1/2 -2 hours or until the meat is just done and still slightly pink inside. Rest the meat for 15 minutes in the warming drawer before carving into thick slices. Serve with parsley rice. Thicken the pan juices with a little gravy powder and serve with the meat. Serves 6.
 

Read more on: roast  |  lamb
 

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