Ingredients ( Serves 6)
1 raised shoulder lamb, boned
2 teaspoons coarse cooking salt 2 tablespoons lemon juice
2 cloves garlic, crushed
2 tablespoons sour cream
1-2 tablespoons cooking oil freshly ground black pepper
1 tablespoons dry mustard 125 ml dry, white wine
Stuffing
4 rashers smoked ham
250 g black mushrooms, chopped
1 teaspoon grated lemon rind
2 tablespoons chopped parsley
1 leek, sliced
200 g rice, cooked
1 teaspoon rosemary
Method
- Stuffing: — Chop and fry ham until nearly crisp. Add leek and saute gently. Stir in remaining ingredients, take off heat and leave to cool. Sprinkle lamb inside with half salt and pepper. Fill with stuffing, roll and tie with string. Heat oil in flameproof casserole. Brown lamb all over.
- Add remaining seasoning with lemon juice and hot wine. Reduce temperature, cover and simmer for 2 hours or until tender. Remove meat to serving dish, keep warm. Add sour cream to gravy in casserole. Heat thoroughly with- out boiling. Serve with lamb.
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Tags: chinese cookery, chinese cuisine, chinese food, meat poultry, meat poultry recipe, pot rice, pot roast recipes, roast stuffed shoulder lamb ham, roast stuffed shoulder lamb ham recipe