Shoulder of Lamb stuffed with Rice and Olives
This recipe turns what is an inexpensive cut of lamb into something special.
|Need help with conversions?|
|There is no list of equipment specified for this recipe.|
This recipe is taken from Frugal Food
Begin by seasoning the inside surfaces of the meat with the crushed rosemary, salt and pepper. Then mix the minced lamb with the crushed garlic, cooked rice, chopped onion, chopped olives, parsley and a little of the beaten egg.
Spread the stuffing over the meat, then roll the meat up as neatly as possible into a cylindrical shape. Now tie loops of string round it at 2 inch (5 cm) intervals, and season the surface with salt and pepper. Next place the meat in a roasting tin and roast the joint for 25 minutes to the pound.
When it’s cooked, remove the string and place it on a warmed serving dish to keep warm whilst you make up the gravy. Using the juices in the pan, stir in the flour, then add the stock bit by bit, followed by the whole olives. Serve the meat with the gravy separate – and some new carrots and new potatoes would be a nice accompaniment.
Return to Homepage
Have you looked at the Delia Online Cookery School
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
No recipes relate to this.
Most Popular recipes
- Oven-baked Lamb Chops with Onion and Rosemary Sauce
- Roast Lamb with Garlic and Rosemary and Rosemary and Onion Sauce
- Perfect Roast Potatoes
Pledge your support to Fresh Week with Tefal and you could win a Fresh Express gadget!
cream cheese frosting
18 May 2013 20:59
Sticking to challenge
19 May 2013 21:35
19 May 2013 17:10
|Food and travel||
20 Apr 2013 08:44
19 May 2013 18:35
|Can Anyone Help?||
19 May 2013 19:02
14 May 2013 11:16
Wanted Le Saucier
18 May 2013 17:17
18 May 2013 21:21