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1/2 cup chopped dried apricots (uncooked)
1/2 cup chopped prunes (uncooked)
3/4 cup regular long grain rice
1/2 cup finely chopped celery
1/2 cup finely chopped onion
1/4 cup slivered blanched almonds
1/2 tsp dried leaf savory
1/2 tsp salt
1.6 cups boiling water
4lb rolled boned lamb shoulder
1/2 tsp salt
mint sauce |
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Method :
Combine
apricots, prunes, rice, celery, onion, almonds, savory and 1/2 tsp salt
in medium saucepan. Add boiling water. Bring to a boil. Turn down heat,
cover and simmer 20 minutes or until water is absorbed. Heat oven to
325F (160C). Unroll lamb shoulder and sprinkle inside with 1/2 tsp (5ml)
salt. Spread rice mixture over meat, roll it up again and tie. (If some
of the stuffing squeezes out of the roast, put it in foil and heat it
for 30 minutes.) Put roast, fat side up, on a rack in a roasting pan.
Roast until meat thermometer registers 180F (82C), about 3 hours. Serve
with mint sauce if desired.
Serves 6
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