Glazed And Stuffed Lamb Shoulder
|Walnut meats||1⁄4 Cup (4 tbs), chopped|
|Soft bread crumbs||1 Cup (16 tbs)|
|Onion||1 , chopped|
|Dried oregano||1⁄2 Tablespoon|
|Lamb shoulder||1 , boned|
|Glaze||1 Cup (16 tbs)|
|White wine vinegar||2 Tablespoon|
|Soy sauce||1⁄2 Tablespoon|
|Tomato paste||1 Tablespoon|
|Flour||1⁄4 Cup (4 tbs)|
|Walnut butter||6 Tablespoon|
1. Make the stuffing. Drain the can of apricots, reserving juice.
2. Cut 4 apricot halves into small bits; set the rest aside for garnishing.
3. Combine apricot bits, chopped walnuts and breadcrumbs in a mixing bowl.
4. Simmer the onion in butter or margarine until soft in a medium-sized pan.
5. Stir in breadcrumb mixture and oregano, and blend well.
6. Season to taste.
7. Heat oven to 350°F.
8. Season the inside of the meat where bone was removed.
9. Fill stuffing into the seasoned pocket.
10. Skewer the edges of the pocket to enclose the stuffing.
11. Weigh the meat to calculate the cooking time.
12. Place the meat on a rack in a roasting pan, skin side up.
13. Dot with butter or margarine.
14. Roast for 40 minutes per pound stuffed weight - 2 to 2 1/2 hours. Thirty minutes before the end of the roasting time, mix the glaze ingredients in a bowl. Brush the top of the meat with glaze mixture. Reserve any left over.
15. Complete the cooking, then turn off oven heat and leave the roast in the oven for 10 minutes.
16. Remove to a warmed carving dish at room temperature.
17. Spoon off most of the fat in the roasting pan, leaving about 4 tablespoons.
18. Set the pan on the stove over low heat. Cook, stirring to loosen any brown bits in the pan, until pan juices are well combined.
19. Add flour, and stir until well browned.
20. Then add, stirring constantly, the remaining glaze, fruit juice from the can and enough water to make a slightly thickened gravy.
21. Pour gravy into a warmed sauce boat.
22. Remove skewers from meat.
23. Garnish the top of the meat with reserved apricot halves and some walnut halves tossed in butter.
24. Serve with the gravy.