*  Exported from  MasterCook II  *

                               Stuffed Lamb

Recipe By     : Robin Hosie <robin@cs.curtin.edu.au>
Serving Size  : 6    Preparation Time :3:00
Categories    : Main Dishes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/4  Kilograms     Lamb Shoulder, boned -- (2 3/4 pounds)
                        Salt and Pepper
   1      Tablespoon    Vegetable Oil
   1      Tablespoon    Brandy
     1/3  Cup           Raspberry (or Red Currant) Jam
                        ** Stuffing **
  60      Grams         Dried Apricots, finely chopped -- (2 ounces)
   1      Tablespoon    Fruit Chutney
   1      Teaspoon      Green Peppercorns, crushed
   1      Medium        Onion, finely chopped
  45      Grams         Butter -- (3 Tablespoons)
   1                    Egg Yolk
   1      Cup           Fresh Bread Crumbs

Prepare the stuffing:

1)  Melt the butter, add the finely chopped onion and saute for 1 minute.

2)  Stir in the finely chopped apricot and saute until the onion is tender (about 5 minutes).

3)  Remove from the heat, stir in the crushed peppercorns and chutney and cool for 5 minutes.

4)  Stir in the egg yolk and breadcrumbs.

Stuff and roast the lamb:

5)  Heat the oven to 180° C (350° F).

6)  Open up the lamb shoulder fat side down and put the stuffing along the center.

7)  Roll up the lamb and shove it into the netting (or tie with string at 1 inch intervals).

8)  Rub outside of lamb with a mixture of salt and pepper, then rub the vegetable oil all over.

9)  Put the jam in a small pan with the brandy and begin to heat it over low heat.

10)  Place the lamb on a baking tray and bake for 1 1/2 to 2 hours (until meat thermometer registers 180° F), basting regularly with the jam/brandy mixture.

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