Stuffed Lamb Shoulder Roast Recipe
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This versatile, economical cut makes great eating.
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1 boneless lamb shoulder, 3 - 4 lbs
1/2 cup chopped dried apricots
1/2 cup pine nuts or sliced almonds
2 cloves garlic, minced (or more, if desired)
3 tablespoons chopped parsley
1 tablespoon olive oil
2 teaspoons finely chopped lemon zest
1/2 teaspoon freshly ground black pepper
1/2 teaspoon salt
1 cup broth or water
1 cup wine
:roasting pan, cotton kitchen string
Preheat oven to 425° F.
Mix apricots, nuts, olive oil, lemon zest, salt, pepper, parsley and garlic. Set aside.
Cut 6 or 7 pieces of string, each long enough to encircle the rolled-up meat, plus a bit extra to tie. Lay the string pieces out, an inch or so apart. Spread the meat on top of the string, with the interior facing up. Salt meat lightly, then spread apricot mixture over, stopping about an inch from each edge. Roll the meat into a snug cylinder, tucking in any loose ends. Tie each string securely and put meat in roasting pan.
Roast for 20 - 25 minutes, then turn the oven down to 325° F., pour the wine and broth or water into the roasting pan and roast to desired doneness (another 30 - 60 minutes, depending on size and desired doneness). Use a sharp thin knife to cut into the meat to check doneness.
Remove from oven, tent loosely with foil, and let rest 15 - 20 minutes. Remove strings and carve into thick slices. To use pan juices as a sauce, spoon off any excess fat, correct the seasoning and pass in a small pitcher or bowl.
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