Cushion Shoulder Of Lamb With Chicken Liver Stuffing
|Egg||1 , slightly beaten|
|Grated onion||1 Tablespoon|
|Cushion lamb shoulder||4 Pound (1 Whole)|
|Chicken livers||1⁄2 Pound|
|Cream/Stock||1⁄3 Cup (5.33 tbs)|
|Soft bread cubes/Soft bread crumbs||2 Cup (32 tbs)|
|Chopped chives||2 Tablespoon|
|Finely chopped celery||3⁄4 Cup (12 tbs)|
|Freshly ground black pepper||To Taste|
1. Have the butcher remove the bones from a square-cut lamb shoulder to form a cushion roast. Close three sides of the roast with metal skewers. Season the pocket lightly with salt and pepper.
3. Chop the chicken livers coarsely and brown them lightly in the butter.
4. Add the remaining ingredients, mix well and season with three-quarters teaspoon salt and pepper to taste. Fill the pocket with the mixture, without packing. Fasten the edges together with skewers.
5. Place the roast, fat side up, in an open roasting pan and roast about two and one-half hours (170° for medium and 180° for well done on a meat thermometer).