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Apricot Stuffed Shoulder
| 3 lbs |
New Zealand Spring Lamb Boneless Shoulder |
1.5 kg |
| 1 |
Onion, peeled and chopped |
1 |
| 14 oz |
Apricot Halves |
398 ml |
| 2 tbsp |
Butter |
30 ml |
| 1 tbsp |
Parsley, chopped |
15 ml |
| 1/4 cup |
Fresh White Breadcrumbs |
50 ml |
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Salt and Pepper |
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Drain the apricots and reserve the juice. Keep five or six pieces of fruit for garnish and chop the remainder. Fry the onion in the butter until soft but not brown. Mix with the chopped apricots, parsley, breadcrumbs, salt and pepper. Stuff the shoulder with the apricot stuffing, roll up and tie securely with string. Place in a roasting tin and pour the reserved apricot juice over the lamb. Roast 350°F (180°C) for 40-45 minutes per lb., basting occasionally. Serve garnished with the reserved apricot halves.
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