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Lamb Roast And Stuffing With Gravy

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Ingredients
  Boned rolled lamb shoulder 5 Pound (1 Shoulder)
  Apple jelly 1⁄2 Cup (8 tbs), melted
  Butter/Margarine 3⁄4 Cup (12 tbs)
  Diced celery 1 1⁄2 Cup (24 tbs)
  Herb seasoned stuffing 12 Ounce (1 1/2 Package, 8 Ounce Each)
  Apples 2 Medium, diced
  Dill weed 2 Teaspoon
  Apple juice 3 Cup (48 tbs)
  Flour 2 Tablespoon
  Salt To Taste
  Pepper To Taste
Directions

About 3 3/4 hours before serving: Preheat oven to 325°F.
Rub lamb with 5 teaspoons salt and 1/2 teaspoon pepper.
Place on rack in shallow open roasting pan; insert meat thermometer into center of meat; roast.
During last 1/2 hour, baste meat generously with apple jelly.
Let stand 20 minutes before carving.
About hours before serving: To make stuffing: In medium skillet over medium heat, in 1 tablespoon of the butter, cook celery 5 minutes or until tender-crisp.
In large bowl, combine celery, stuffing, apples and dill.
In same skillet, heat 2 cups of the apple juice with remaining butter until melted; toss with stuffing mixture.
Place in greased 2-quart casserole; bake with lamb for 1 hour.
Just before serving: Make gravy: Skim excess fat from lamb drippings; stir in flour.
Gradually add 1 cup apple juice and 3/4 cup water, stirring constantly; cook until mixture thickens.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Lamb
Interest: 
Quick
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes

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