• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Stuffed Lamb > Marian Russell

  • Recipe Submitted by on

Category: Meat, Lamb/Sheep

 Ingredients List

  • 1 1/4 kg Lamb Shoulder, boned
  • Salt and Pepper
  • 1 tb Vegetable Oil
  • 1 tb Brandy
  • 1/3 c Raspberry (or Red
  • -Currant) Jam
  • Stuffing **
  • 60 g Dried Apricots, fine chopped
  • 1 tb Fruit Chutney
  • 1 ts Green Peppercorns, crushed
  • 1 md Onion, finely chopped
  • 45 g Butter
  • 1 Egg Yolk
  • 1 c Fresh Bread Crumbs


Prepare the stuffing:

Melt the butter, add the finely chopped onion and saute for 1 minute. Stir
in the finely chopped apricot and saute until the onion is tender (about 5
minutes). Remove from the heat, stir in the crushed peppercorns and chutney
and cool for 5 minutes. Stir in the egg yolk and breadcrumbs.

Stuff and roast the lamb:

Heat the oven to 180o C (350o F). Open up the lamb shoulder fat side down
and put the stuffing along the center. Roll up the lamb and shove it into
the netting (or tie with string at 1 inch intervals). Rub outside of lamb
with a mixture of salt and pepper, then rub the vegetable oil all over. Put
the jam in a small pan with the brandy and begin to heat it over low heat.
Place the lamb on a baking tray and bake for 1 1/2 to 2 hours (until meat
thermometer registers 180o F), basting regularly with the jam/brandy

I couldn't find lamb shoulder, so I used a boned and butterflied leg of
lamb instead.

The chutney I used was a sweet/mild mango chutney.

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