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Orange Lamb Shoulder

fast.cook's picture
Ingredients
  Boned lamb shoulder 1 1⁄2 Kilogram
  Salt To Taste
  Freshly ground black pepper To Taste
  Fresh white breadcrumbs 75 Gram
  Mushrooms 75 Gram, cleaned and chopped
  Sultanas 30 Gram
  Onion 1 Small, peeled and grated
  Dried marjoram 2 1⁄2 Milliliter
  Oranges 1 , rind grated finely
  Egg 1 , beaten
  Lard/Margarine 25 Gram
  Brown stock/Water and 1/2 beef stock cube 750 Milliliter, hot
  Red currant jelly 30 Milliliter (To Finish)
  Cornflour 30 Milliliter (To Finish)
  Water 1⁄2 Cup (8 tbs) (To Finish)
Directions

GETTING READY
1) Trim tthe excess fat from lamb, if any.
2) With skin side down, lay the lamb,and season the upper surface with salt and pepper.
3) Mix together the breadcrumbs, mushrooms, sultanas, onion, marjoram, orange rind and a little salt and pepper.
4) Add egg and bind the mixture.
5) Over the surface of the meat, spread the stuffing within 2.5 cm/1 inch of the edges.
6) Tightly roll the meat to secure at intervals with string.

MAKING
7) In the cooker, heat the lard or margarine and brown the lamb evenly all over.
8) Lift out and drain off the excess lard or margarine from the cooker.
Add the hot stock or water and stock cube to the cooker, stir well to remove any residues from the base of the cooker.
9) Put the trivet into the cooker, rim side down and place the lamb on the trivet.
10) Close the cooker, bring to high pressure and cook for 55 minutes.
11) Reduce the pressure quickly.
12) In a warm serving dish, lift out the joint, remove the string and keep hot.
13) Remove the trivet from the cooker.
14) Return the open cooker to the heat, stir in the redcurrant jelly and the cornflour blended with a little water.
15) Simmer and stir constantly until the sauce is thickened.

SERVING
16) Taste and adjust the seasoning and serve the hot sauce with the lamb.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Continental
Course: 
Main Dish
Ingredient: 
Lamb
Interest: 
Quick
Servings: 
4

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