| 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
<elric01@IMPERIUM.NET> on Aug 4, 1997
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