Apricot Stuffed Lamb Shoulder Recipe | Food

Date Published:: 07/01/2008

The apricot stuffing gives a lovely, fruity flavour to this lamb dish while the herby potatoes are a delicious treat.

Serves 4, plus leftovers for cold cuts
Takes 20 minutes to make, 1 hour 10 minutes in the oven, plus resting

Nutritional Information

Per serving:
529kcals
25.5g fat (8.5g saturated)
38g protein
45.4g carbs
9.7g sugar
1g salt

Ingredients

3 tbsp vegetable oil
About 900g boned shoulder of lamb (roughly 1.2kg bone-in)
900g white potatoes, halved or quartered
Leaves from 1 sprig fresh rosemary, plus extra to garnish
1 tbsp plain flour
450ml fresh beef stock, hot
For the apricot stuffing
125g dried ready-to-eat apricots, chopped
75g fresh white breadcrumbs
Leaves from 3 sprigs fresh rosemary, chopped
Grated zest and juice of 1 lemon

Method: How to make apricot stuffed lamb shoulder

1. Preheat the oven to 200°C/fan180°C/gas 6. Put 2 tablespoons oil in a large roasting tin and pop in the oven to heat up. Mix the stuffing ingredients together in a bowl and season well with salt and pepper.

2. Season the lamb and lay boned-out side up on a board. Spread with the stuffing, leaving a small border all around. Roll up the lamb and tie up with kitchen string to secure.

3. Add the potatoes to the hot roasting tin, toss in the oil then nestle the lamb between them. Rub the lamb with the remaining oil. Roast for 1 hour, turning the potatoes after 45 minutes.

4. Scatter the rosemary over the potatoes and roast for a further 10 minutes, until golden and the lamb is still pink. Lift the lamb and potatoes onto plates, cover and set aside.

5. Make a gravy. Tip off most of the fat from the roasting tin. Put on the hob over a high heat, add the flour and stir for 30 seconds. Gradually stir in the stock, then boil for 3-4 minutes, until thickened. Season.

6. Carve the lamb. Divide between plates with the potatoes. Serve with the gravy and seasonal vegetables, garnished with rosemary, if you like.