Apricot - Prune Stuffed Lamb
This recipe involves making a stuffed lamb shoulder by combining apricots, prunes, rice, celery, onion, almonds, savory, and salt in a saucepan and simmering until the water is absorbed. The lamb shoulder is then unrolled and stuffed with the rice mixture, rolled back up, and tied. It is then roasted in the oven at 325 °F (160 °C) for about 3 hours until a meat thermometer registers 180°F (82 °C). After resting, the lamb can be sliced and served with mint sauce if desired.
Equipment
- medium saucepan
- Oven
- meat thermometer
- Roasting pan with rack
- Kitchen twine
Ingredients
- 1/2 cup Chopped Dried Apricots (Uncooked) - 125 ml
- 1/2 cup Chopped Prunes (Uncooked) - 125 ml
- 3/4 cup Regular Long Grain Rice - 180 ml
- 1/2 cup Finely Chopped Celery - 125 ml
- 1/2 cup Finely Chopped Onion - 125 ml
- 1/4 cup Slivered Blanched Almonds - 60 ml
- 1/2 tsp Dried Leaf savory - 2 ml
- 1/2 tsp Salt - 2 ml
- 1 1/2 cups Boiling Water - 375 ml
- 4 lb Rolled Boned Lamb Shoulder - 1.8-kg
- 1/2 tsp Salt - 2 ml
Notes
To make this stuffed lamb shoulder, start by combining apricots, prunes, rice, celery, onion, almonds, savory, and salt in a medium saucepan. Add boiling water and bring the mixture to a boil, then cover and simmer for 20 minutes or until the water is absorbed.
Preheat your oven to 325 °F (160 °C). Unroll the lamb shoulder and sprinkle the inside with salt. Spread the rice mixture over the meat, then roll it up again and tie it. If some of the stuffing squeezes out during rolling, put it in foil and bake it for 30 minutes separately.
Place the stuffed lamb shoulder, fat side up, on a rack in a roasting pan. Roast in the oven for about 3 hours, or until a meat thermometer inserted into the thickest part of the meat registers 180°F (82 °C).
Let the lamb rest for a few minutes before slicing, then serve with mint sauce if desired.
Nutrition
Calories: 450kcal
