Simnel stuffed lamb with redcurrant gravy
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- 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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