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Ingredients | ||
| 1 boned shoulder of lamb, rolled | |||
| Salt, pepper | |||
| melted butter | |||
| Stuffing | |||
| 8 oz. long grain rice | 1/2 teaspoon cinnamon | ||
| 4 oz. dried apricots, soaked, chopped | 1/2 teaspoon coriander | ||
| 2 tablespoons seedless raisins | 1/2 teaspoon ground ginger | ||
| 2 tablespoons blanched, split almonds | Salt, black pepper | ||
| Spread out the shoulder of lamb which should
have been boned so that a pocket is formed inside the meat. Season it inside
and out.
Boil the rice in plenty of boiling, salted water. Drain well and mix in the remaining ingredients. Use some of the mixture to stuff the lamb, and sew up the pocket with thread. Brush the lamb over with melted butter and roast for 30 minutes per pound plus 20 minutes at 190° C. When cooked remove to a serving dish. Pour the fat from the pan juices and then add in the remaining rice mixture. Reheat and add a little butter if necessary. Arrange this round the lamb, cut away the thread and serve.
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