Dinner Parties Lamb stuffed with apricots and mushrooms recipe

More recipes from Karen's menu

Date Published:

19/12/2007

This stuffed lamb recipe comes from Karen in Nottingham

1. Combine all the ingredients, except the liquid, thoroughly. Add the liquid until the mixture just holds together. Stuff the tunnel in the leg of lamb - it will be a tight fit - this is intentional - it will swell even more during cooking to provide lots of crispy stuffing. Rub the outside of the leg of lamb with garlic, salt and pepper.

2. Pre-heat the oven to 200°C. Put the lamb, on a rack, into the oven for 20 mins until sizzling. Reduce heat to 160°C and cook for a further 1 ½ - 2 hours. Remove from oven and wrap the whole thing - including spilled out stuffing in tin foil and allow to rest for 30 mins.

3. For the gravy, tip most of the fat from the baking tin and pour the juices and residue into a saucepan. Add 1 heaped tablespoon plain flour. Cook over a low heat, stirring continuously, to a smooth paste. Gradually add some of the stock made from the lamb bones (about 1 pint). Pour in a good dollop (about 1–2 decent wine glasses) of Marsalla or Madeira. Add 1 tablespoon redcurrant jelly. Boil rapidly until reduced by at least half.

4. You can sneak in a stock cube at this stage if the lamb stock hasn’t provided enough flavour. Check seasoning - add salt and pepper if necessary.

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