Stuffed Lamb Shoulder Roast With Honey Chutney Glaze
|Boned lamb shoulder roast||5 Pound|
|Chutney||1⁄3 Cup (5.33 tbs)|
|Onions||2 Medium, sliced|
|Garlic||1 Clove (5 gm), slivered|
|Honey||1⁄4 Cup (4 tbs)|
|Water||1⁄4 Cup (4 tbs)|
Rub the lamb with a mixture of the salt and pepper.
Spread the inside surface of the lamb with about 3 tablespoons chutney.
Arrange onion and garlic over chutney and roll meat as for a jelly roll.
Secure with cord.
Place roast, seam side down, on a rack in a shallow roasting pan.
Insert meat thermometer so tip is slightly beyond center of thickest part of meat; be sure that tip does not rest in fat or in stuffing.
Roast, uncovered, at 325Â°F, allowing 35 to 40 minutes per pound.
When meat has roasted about 1% hours, pour off fat drippings and reserve.
Mix the honey, water, and remaining chutney; spoon over roast.
Continue roasting until meat has reached the desired degree of doneness, basting occasionally. (Meat is medium done when thermometer registers 175Â°F and well done at 180Â°F.)
Transfer meat to a serving platter; keep hot.
Leaving the brown residue in pan, pour honey-chutney mixture into a bowl and allow fat to rise to surface.
Skim off fat and return 3 tablespoonfuls to the roasting pan (use reserved drippings, if needed).
Blend in the flour until smooth.
Stirring constantly, heat until mixture bubbles.
Remove from heat and stir in the honey mixture with enough water to make 2 cups liquid.
Return to heat, bring to boiling, and boil 1 to 2 minutes, scraping bottom and sides of pan to blend in brown residue.
Season to taste with salt and pepper.