| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 1 | Servings | ||
INGREDIENTS
| 1 | Shoulder of lamb (about 3 1/2 lbs), boned | |
| 3 | oz | Rice; cooked |
| 2 | oz | Sultanas |
| 1/2 | Orange; corsely chopped , rind of | |
| Marjoram | ||
| 1 | Clove garlic; crushed | |
| 1 | tb | Flour |
| 2 | tb | Oil |
| 1 1/2 | lb | Potatoes; peeled and cut up |
| 1/4 | pt | Stock |
| 6 | Tomatoes | |
| Salt and pepper |
INSTRUCTIONS
Mix rice, sultanas, orange rind, a little marjoram, crushed garlic and seasoning together for stuffing. Spread on inner surface of meat, roll up and tie. Rub surface with flour. Calculate cooking time (15 - 20 minutes per lb) and put lamb in tin with oil and potatoes. Pour on stock and cover with foil. Roast at 350. Halfwat through cooking tome remove foil and baste. 25 minutes before end of cooking put in tomatoes. Boil remaining liquid in roasting tin and serve as gravy with tomatoes round joint and potatoes separately. Posted to EAT-L Digest by Cecilia <[email protected]> on Aug 4, 1997
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