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| Roast Shoulder Of Lamb With Apricot And Thyme Stuffing (M) 1 Quality Mark Lamb shoulder, boned 200g dried apricots, chopped 1 small onion 3 Tbsp margarine 4 slices stale bread, processed into breadcrumbs 2 Tbsp chopped fresh thyme Salt & pepper 2 Tbsp olive oil 6 medium potatoes, peeled 6 pieces kumara, peeled method Preheat the oven to 220�C. Put the chopped apricots into a bowl and cover with boiling water. Leave to soak for at least half an hour. Chop the onion finely. Melt the margarine in a small frying pan and cook the onion over a very gentle heat. Take the pan from the heat and add the bread crumbs, thyme, salt, pepper and drained apricots. Mix together well. Open out the boned shoulder and put the stuffing inside the meat. Roll the meat so the stuffing is concealed and tie at frequent intervals to hold the shoulder in place. Pour the oil into a roasting pan and put the meat in the centre of the dish. Surround with the potatoes and kumara, rolling these vegetables in the oil. Sprinkle the vegetables with salt and pepper and place the pan in the oven. Cook until the juices run clear when the meat is pierced with a skewer and the vegetables are crisp and golden. Allow 1� � 13/4 hours. To serve, remove the string and cut neat slices across the meat with the stuffing in the centre of each slice. Posted to http://groups.yahoo.com/group/Jewish_Cuisine/ By gabriella_kapsaski@.... |