Roast Lamb Shoulder with Prune and Orange Stuffing
- Serves: 6
- Prep: 20 mins
- Cook: 50 mins
- Cut: BRN shoulder
- 1 boned shoulder of lamb
- 200g moist pitted prunes
- Small glass port wine
- Juice and zest of 1 orange
- 1 Tbsp olive oil
- 1 small red onion, peeled and finely chopped
- 3 slices stale white bread, crusts removed and made into breadcrumbs in the food processor
- Small bunch flat-leafed parsley, chopped
- Salt and freshly ground black pepper
- To make the stuffing, place the prunes in a small saucepan with the port and orange juice, and bring to a gentle simmer. Leave to cool and the prunes will absorb most of the liquid. When cooled, chop the prunes coarsely, retaining any leftover liquid.
- Heat the oil in a heavy frying pan, add the onion and cook over a gentle heat until softened. Add the breadcrumbs, prunes and leftover liquid, and the parsley. Mix together well, season with salt and pepper. Allow to cool.
- Preheat the oven to 200°C. Open out the boned lamb and spread the stuffing over the inside surface. Roll up and tie neatly with string. Season the outside with a little more salt and pepper and place in a roasting pan. Cook for 45 minutes and then remove from the oven. You can check if the lamb is cooked by piercing through to the centre with a meat skewer. The juices should be very pale pink – if they are dark pink or red, the lamb will be very rare and may need a little longer in the oven.
- After resting the meat in a warm place for 10 minutes, remove the string, cut the lamb into thick slices and serve one slice per person with fresh seasonal vegetables.
- The juicy shoulder of lamb is the sweetest meat. Ask your butcher to bone it out for you and then remove as much fat as you can. This is best done with a very sharp knife that can cut into the small seams of fat that are often found in this cut.
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