Stuffed shoulder of connemara lamb

1 Servings

Ingredients

QuantityIngredient
1Shoulder of lamb (about 3 1/2 lbs), boned
3ouncesRice; cooked
2ouncesSultanas
½Orange; corsely chopped , rind of
Marjoram
1Clove garlic; crushed
1tablespoonFlour
2tablespoonsOil
poundsPotatoes; peeled and cut up
¼pintStock
6Tomatoes
Salt and pepper

Directions

Mix rice, sultanas, orange rind, a little marjoram, crushed garlic and seasoning together for stuffing. Spread on inner surface of meat, roll up and tie. Rub surface with flour. Calculate cooking time (15 - 20 minutes per lb) and put lamb in tin with oil and potatoes. Pour on stock and cover with foil. Roast at 350. Halfwat through cooking tome remove foil and baste. 25 minutes before end of cooking put in tomatoes. Boil remaining liquid in roasting tin and serve as gravy with tomatoes round joint and potatoes separately. Posted to EAT-L Digest by Cecilia <elric01@...> on Aug 4, 1997