Roast Lamb Shoulder With Prune And Orange Stuffing
(Lamb Shoulder BRN )
The sweetest meat is the juicy shoulder of lamb. Ask your butcher to bone it out for you, and then remove as much of the fat as you can.
- 1 HORIZON Lamb Shoulder Boneless Rolled & Netted
- 200g moist, pitted prunes
- 1 small glass of port wine
- juice and zest of 1 orange
- 1 small red onion
- 1 tablespoon olive oil
- 3 slices stale white bread (crusts removed), and made into breadcrumbs in the food processor
- small bunch of parsley
- salt and freshly ground black pepper
- To make the stuffing, place the prunes in a small pan with the port and orange juice, and bring to a gentle simmer.
- Leave to cool and the prunes will absorb most of the liquid.
- In a heavy frypan, heat the oil.
- Peel and chop the onion finely and add this to the oil.
- Cook over a gentle heat until the onion has softened.
- Add the breadcrumbs, the chopped prunes and any remaining liquid, the orange zest, and the parsley.
- Season with the salt and pepper and mix all together well.
- Heat the oven to 200C.
- Remove the Lamb shoulder from the netting.
- Open the boned lamb out and spread the stuffing over the inside surface.
- Roll up and tie neatly with cotton string.
- Season the outside with a little more salt and pepper and place in a roasting pan.
- Cook for 45 minutes in the heated oven and then remove. You can check if the lamb is cooked by piercing through to the centre with a meat skewer. The juices that run freely from this pierce mark should be very pale pink. If they are a dark pink or red, the lamb will be very rare and may need a little longer in the oven.
To serve, after resting the meat for at least 10 minutes, remove the string, cut into thick slices, and serve with one slice per person with some freshly boiled seasonal vegetables.