Simnel stuffed lamb with redcurrant gravy

Simnel stuffed lamb with redcurrant gravy

You can make the spiced, fruity couscous stuffing a day ahead and keep it in the fridge until ready to use

, 21 September 2015

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Simnel stuffed lamb with redcurrant gravy
  • 2 Hours 45 Mins

  • Serves: 8

  • Price: £2.00 per serving

Nutritional Info
Each 268g serving contains
  • Energy



  • Fat



  • Saturates



  • Sugars



  • Salt



of your reference intake.
Typical energy values per 100g: 1047kJ/250kcal.
  • 1 x 1.6kg boneless shoulder of lamb
  • 3 tbsp olive oil
  • 1 bunch spring onions, sliced
  • 1 large garlic clove, crushed
  • 150g dried apricots, chopped
  • 50g flaked almonds
  • 1 tsp cinnamon
  • Pinch of ground nutmeg
  • 100g couscous
  • 300ml vegetable stock
  • 25g pack flat-leaf parsley, chopped
  • 2 small red onions, finely sliced
  • 1 level tbsp plain flour
  • 500ml vegetable stock
  • 100ml red wine (optional)
  • 2 tbsp redcurrant jelly
  • For the stuffing, heat 2 tbsp of the oil in a pan and cook the onions for 1 minute. Stir in the garlic and cook for 1 minute. Add the apricots, almonds and spices and cook for 1 minute. Stir in the couscous and stock and bring to the boil. Cover, remove from the heat and set aside for 5 minutes. Stir in the parsley, transfer to a bowl and cool.

  • Pre-heat the oven to 190C/170C Fan/Gas 5. Unroll the lamb and lay flesh-side up. Spread with two-thirds of the stuffing, roll up and tie with string.

  • Weigh the stuffed lamb to calculate the cooking time: per 450g, 15 minutes for pink, 20 minutes for medium or 25 minutes for well done. Put the lamb in a roasting tin and drizzle with the remaining oil. Season and sprinkle over a good pinch of cinnamon. Roast for the calculated cooking time (about 1 1⁄2 hours).

  • Put the remaining stuffing in a small ovenproof dish and cook for 15 minutes. Remove the lamb from the tin, cover with foil and rest for 15 minutes.

  • To make the gravy, put the tin with any fat in it over a medium heat and cook the onion until soft. Stir in the flour and cook for 1 minute. Stir in the stock and wine (if using), then turn up the heat and stir in the redcurrant jelly. Boil for 3 minutes. Season well, then and serve with the lamb.

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