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Holiday Lamb Cushion-Style Roast

Hanah's picture
This Holiday Lamb Cushion-Style Roast has always been my personal favorite, ever since I first had it at my graduation farewell. Here's a rather simple recipe for Holiday Lamb Cushion-Style Roast for you to try and do let me know how it turns out for you!
Ingredients
  Salt To Taste
  Pepper To Taste
  Prepared stuffing package 8 Ounce
  Chopped walnuts 1⁄2 Cup (8 tbs)
  Mixed candied fruit 1 Cup (16 tbs)
  Vegetable bouillon cube 1
  Hot water 1 Cup (16 tbs)
  Melted butter/Margarine 2 Tablespoon
  Lamb shoulder 4 Pound (Prepared Cushion Style)
  Flour 2 Tablespoon
  Salt 1⁄2 Teaspoon
  Cold water 1 1⁄2 Cup (24 tbs)
Directions

Combine in mixing bowl the stuffing mix, walnuts and half the candied fruit- Dissolve bouillon cube in hot water and lightly stir half the bouillon and the butter into mixture.
Fill lamb pocket with stuffing and sew edges or skewer to hold edges tightly.
Sprinkle meat with salt and pepper.
Bake in moderate oven (325°F) about 2 1/2 hours or until meat ther- mometer reads 180°F.
Baste -occasionally with remaining bouillon and pan drippings.
To prepare gravy, blend flour and salt into pan drippings and brown over low heat, stirring constantly.
Add cold water; cook and stir until gravy is thickened.
Add rest of candied fruit and serve with holiday lamb.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Interest: 
Party
Servings: 
6

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