Roast Lamb Shoulder with Prune and Orange Stuffing
High in Iron and Nutrients
1 hrs 20 mins
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1 Quality Mark lamb shoulder
200g, pitted prune
1 cup port
Zest and juice of 1 orange
1, peeled and finely chopped red onion
2 cups breadcrumbs
1 bunch, chopped parsley
A pinch of salt
A pinch of black pepper
To Roast Lamb
To make the stuffing, place the prunes in a small saucepan with the port and orange juice, and bring to a gentle simmer.
Leave to cool and the prunes will absorb most of the liquid.
When cooled, chop the prunes coarsely, retaining any leftover liquid.
Heat the oil in a heavy frying pan, add the onion and cook over a gentle heat until softened.
Add the breadcrumbs, prunes and leftover liquid, and the parsley.
Mix together well, season with salt and pepper.
Allow to cool.
Preheat the oven to 200°C
Open out the boned lamb and spread the stuffing over the inside surface.
Roll up and tie neatly with string.
Season the outside with a little more salt and pepper and place in a roasting pan.
Cook for 45 minutes and then remove from the oven.
You can check if the lamb is cooked by piercing through to the centre with a meat skewer.
The juices should be very pale pink – if they are dark pink or red, the lamb will be very rare and may need a little longer in the oven.
After resting the meat in a warm place for 10 minutes, remove the string, cut the lamb into thick slices and serve one slice per person with fresh seasonal vegetables.
Nutrition Information per Serving (238g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
* Percentage of recommended daily intake (Aust/NZ)