Roast Shoulder Of Lamb With Herb Stuffing
|Boned lamb shoulder||3 1⁄2 Pound (1 Piece, 1 1/2 Kilogram)|
|Lamb stock||250 Milliliter, made from the lamb bones (1 Cup)|
|Onion||1 , chopped|
|Garlic||1 Clove (5 gm), chopped|
|Fresh bread crumbs||125 Gram (1 Cup)|
|Chopped parsley||6 Tablespoon|
|Chopped thyme||1 Teaspoon|
|Eggs||2 , beaten|
Preheat the oven to 375°F (190°C).
To make the stuffing, melt the butter in a frying pan and fry the onion and garlic until soft.
Re- move the pan from the heat and stir in the rest of the stuffing ingredients.
Open up the meat and put the mixture in the center.
Roll and tie securely.
Put the drippings and meat in a roasting pan, sprinkle with salt and pepper and roast for about 2 hours, basting frequently.
Lift out the meat and keep warm.
Pour off most of the fat from the pan.
Put the roasting pan over heat and pour in the stock.
Bring to a boil, stirring and scraping the bottom of the pan.
Boil for 12 to 13 minutes.
Adjust the seasoning.
Pour the gravy into a gravy boat and serve with the meat.