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Marmalade Lamb

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Ingredients
  Lamb shoulder 1 1⁄2 Kilogram
  Ground pepper To Taste
  Orange juice 1 Cup (16 tbs)
  Marmalade 1⁄2 Cup (8 tbs)
  Stuffing 1 Cup (16 tbs)
  White breadcrumbs 3 Cup (48 tbs)
  Chopped thyme/Marjoram / 1/2 teaspoon dried 2 Teaspoon
  Chopped parsley 1 Tablespoon
  Grated lemon rind 2 Teaspoon
  Butter 60 Gram, melted
  Egg 1 , beaten
  Salt To Taste
Directions

Lay out lamb and sprinkle with salt and pepper to taste. Spread with stuffing and roll up and tie securely. Place in a baking dish just large enough to hold it comfortably. Combine orange juice and marmalade and pour over lamb. Bake in a preheated moderate oven 180C (350F) for 11/ hours or until done to your liking, basting often with pan juices. (If they seem to be drying out too much, add a little extra orange juice from time to time.) Remove lamb to a warm platter and allow to rest for 15 minutes before removing strings and carving. Blot any fat from pan juices with paper towels and reheat, scraping up the brown bits from the bottom and seasoning to taste. Serve as gravy with the lamb. Serves 4-6. STUFFING: Place the bread crumbs, herbs, grated lemon rind and salt and. seasoning in a bowl. Using a fork, stir- in the melted butter and egg.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Meat
Servings: 
4

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