Rolled shoulder of lamb

Recipe from: 4/23/1998 12:00:00 AM
Ingredients 15
Servings 8
Time

Ingredients

  • FILLING
  • 500
    ml
    cooked rice
  • 250
    ml
    dried apricots, finely chopped
  • 125
    ml
    celery, cut into rings
  • 50
    ml
    butter, melted
  • 30
    ml
    parsley, finely chopped
  • 30
    ml
    onion, finely chopped
  • 30
    ml
    chives, finely chopped
  • 1
    ml
    thyme
  • pinch ground cloves
  • salt and freshly ground black pepper to taste
  • 2
    kg
    shoulder of lamb, deboned
  • salt and freshly ground black pepper
  • 10
    ml
    gelatine
  • 5
    ml
    mustard powder
 

Method

 
Preheat the oven to 160 ºC. Spray an oven roasting pan with non-stick spray. Mix all the ingredients for the filling and chill until needed. Place the shoulder of lamb on a wooden board, meat side facing up, and season with salt and black pepper. Mix the gelatine and mustard powder and sprinkle over the meat. Spoon the filling on top and roll up. Secure the roll with string. Place on the rack of an oven roasting pan and oven roast for 20-25 minutes (medium) or 25-30 minutes (well done) per 500 g, plus 20-25 minutes extra. Leave for about 10 minutes before carving. Serves 6-8.
 

Read more on: roast  |  lamb
 

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