Stuffed shoulder of connemara lamb

1 Servings

Ingredients

Quantity	Measure	Ingredient
1		Shoulder of lamb (about 3 1/2 lbs), boned
3	ounces	Rice; cooked
2	ounces	Sultanas
½		Orange; corsely chopped , rind of
		Marjoram
1		Clove garlic; crushed
1	tablespoon	Flour
2	tablespoons	Oil
1½	pounds	Potatoes; peeled and cut up
¼	pint	Stock
6		Tomatoes
		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