Shoulder Of Lamb Chasseur
|Butter||2 Ounce (50 g)|
|Onion||1 , chopped|
|Pork sausage meat||8 Ounce (225 g.)|
|Walnuts||4 Ounce, finely chopped (125 g.)|
|Chopped fresh parsley||15 Milliliter (1 tablespoon)|
|Dried mixed herbs||1⁄4 Teaspoon (1.25 ml)|
|Finely grated orange rind||15 Milliliter (1 tablespoon)|
|Eggs||1 , beaten|
|Lamb shoulder||3 Pound, chined (1 1/2 kg)|
Melt half the butter in a frying-pan.
Add the onion and fry for 5 minutes.
Stir in the sausagemeat, walnuts, parsley, herbs, orange rind and salt and pepper and fry until the meat loses its pinkness.
Remove from the heat and beat in the egg.
Lay the meat with the cut side towards you and fill with the stuffing.
Secure at 5 cm./2 in.intervals with string or thread.
Put the meat in a roasting pan and spread with the remaining butter.
Put into the oven preheated to hot (220°C/425°F or Gas Mark 7) and roast for 20 minutes.
Reduce the oven temperature to fairly hot (190°C/375°F or Gas Mark 5) and continue to roast for 1 1/4 hours, or until the lamb is cooked through.
Baste the meat occasionally during the cooking period.