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Shoulder Of Lamb Chasseur

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  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)
  Salt To Taste
  Pepper To Taste

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.

Recipe Summary

Difficulty Level: 
Main Dish
Cook Time: 
120 Minutes

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