Apricot Prune Stuffed Lamb Recipe

Apricot Prune Stuffed Lamb Recipes

Ingredients :

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

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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