Lamb Eastern Style
|Lamb shoulder/Leg||1 , boned|
|Onions||2 Small, chopped|
|Butter||20 Gram (1 Tablespoon)|
|Curry powder||1⁄2 Teaspoon|
|Cooked rice||1 Cup (16 tbs)|
|Grated lemon rind||1 Teaspoon|
|Lemon juice||1 Tablespoon|
|Egg yolk||1 , beaten|
|Mango chutney||1 Tablespoon|
|Dry white wine||300 Milliliter (1 1/4 Cups)|
1. Saute the onion in butter until soft. Add the curry, currants, raisins and rice. Mix over the heat and add the lemon rind, salt and pepper to taste.
2. Open out the shoulder (or make a pocket in the leg) to hold the stuffing. Spread the stuffing over the lamb and roll up, secure with skewers or string. Rub the surfaces with salt and pepper and bake in a moderate oven 350°F (180°C for 1 1/2 hours. Turn occasionally to brown all surfaces'.
3. Remove the lamb to a plate and keep warm for 15 minutes before carving.
4. Drain off the excess fat from the baking dish leaving about 1 tablespoon of fat. Stir in the flour and cook gently on top of the stove for 1 minute. Stir in the wine and cook until smooth. Add chutney and lemon juice, season to taste.