Fruit Stuffed Shoulder of Lamb
|Lamb shoulder||3 1⁄2 Pound (1 Piece, 1.6 Kilogram)|
|Mixed dried peaches and apricots||4 Ounce, sliced into strips (100 Gram)|
|Lemon juice||40 Milliliter|
|Fresh mint/2 teaspoon dried mint||1 Teaspoon|
|Garlic||2 Clove (10 gm)|
|Onions/450 gram||1 Pound, unpeeled and quartered|
|All spice berries||12|
|Lemon peel||2 Ounce, cut in strips (50 Gram)|
|Parsley||1 Ounce (25 Gram)|
1) Initially, remove the shoulder blade from the lamb by cutting carefully down both sides of the bone, ensure not to break through the skin, till you reach the joint.
2) With the tip of a knife, cut through the joint and take out the blade bone.
3) Expand the pocket down to the remaining bone.
4) Make the stuffing by lightly combining the sliced dried fruit in the lemon juice and mixing it with the mint and crushed garlic.
5) Fill the lamb with this mixture and secure together with toothpicks else sew it up.
6) Take a saucepan (large enough to space the lamb)fill three-quarters full with water.
7) Now add the quartered onions, bay leaves, peppercorns, allspice berries, lemon peel, salt and the parsley to the water and allow to boil.
8) Allow to simmer for 5 minutes before putting in the lamb, knuckle side down.
9) Add the shoulder blade.
10) As liquid starts to boil, reduce to a simmer and cook for 15 minutes per pound (450 g), plus 10 extra minutes.
11) Turn the shoulder over exactly mid-way through the cooking period.
12) In order to serve cold, cool in the liquid.
13) To serve hot, Take away from the liquid, allow to stand for 15 minutes, slice thinly and ladle on a little of the cooking liquid. (The remaining stock is marvellous for soups, especially for the Barley Broth.)