Glazed Shoulder Of Lamb With Apple And Pine Nut Stuffing

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Glazed Shoulder Of Lamb With Apple And Pine Nut Stuffing

This recipe for a glazed shoulder of lamb has a delicious apple and pine nut stuffing. The tangy citrus flavours in the glaze works well with the lamb and compliments the fruity apple in the stuffing

Preparation time for this recipe will be about 20 Mins allow a further 1 hour 40 Minutes for cooking time. Ingredients below will serve six people

Ingredients For Glazed Shoulder of Lamb

1.3kg boned and rolled lamb shoulder joint from Morley Butchers
30ml/2tbsp freshly chopped rosemary leaves
Salt and freshly milled black pepper
15ml/1tbsp olive oil

For the Apple and Pine Nut Stuffing:

50g/2oz unsalted butter, softened
1 cooking apple, e.g Bramley, cored, cored and cut into cubes
15ml/1tbsp freshly chopped rosemary leaves
50g/2oz toasted pine nuts

For the Cumberland Glaze:

100g/4oz redcurrant jelly
50ml/2floz Port or sherry, optional
Grated zest and juice of 1 orange

Cooking Method For Glazed Shoulder Of Lamb

Preheat the oven to Gas mark 4-5, 180-190°C, 350-375°F.

To prepare the apple and pine nut stuffing mix all the ingredients together in a small bowl.

Scatter the rosemary leaves on a large tray.  Unroll the joint , coat each side of the meat with the rosemary.  Leave skin side down and season the interior with salt and freshly milled black pepper. Next add the stuffing mix, spread it evenly over the lamb. Roll up and secure with butcher’s string or elasticated meat bands.

Weigh the joint and calculate the cooking time.

  • To Cook Medium: 25 minutes per 450g/1lb plus 25 minutes
  • To Cook Well Done: 30 minutes per 450g/1lb plus 30 minutes

Place on a metal rack in a large non-stick roasting tin, drizzle with the olive oil and roast in a preheated oven for the preferred, calculated cooking time.

For the Cumberland glaze; heat the redcurrant jelly, Port or sherry and orange zest and juice in a pan.  Bring to the boil, reduce the heat and simmer for 15 minutes until syrupy.  The glaze will thicken on standing.

10 minutes before the end of the cooking time remove the joint from the oven and brush with the glaze before returning to the oven. Serve with the remaining glaze, roast potatoes and seasonal vegetables.

This glazed shoulder of lamb  recipe comes from Simply Beef & Lamb pay them a visit for more tasty recipes

 

 

 

By |2018-10-19T17:06:20+00:00September 29th, 2018|Categories: Lamb, Recipes|Tags: , |