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Stuffed shoulder of New Season Welsh Lamb - From Angela Gray.
Ingredients:
1 shoulder of lamb, boned out (ask your butcher to do this for you)
Sea salt and pepper
Good bunch of coriander leaves
150g almonds
100g pine nuts
4 cloves garlic
4 tbsp olive oil
2 chopped preserved lemons
1 teaspoon ground cinnamon
½ teaspoon ground cumin
To finish-
2 tbsp tamari
1 tbsp maple syrup
Method:
1.Lay the shoulder out on a board and season well with sea salt and pepper.
2.Place the coriander leaf, almonds, pine nuts, garlic, olive oil, lemon and spices in a processor and whiz to combine.
3.Spread over the meat, leaving a boarder all the way around.
4.Carefully roll up and secure with string, wrap in oiled foil and bake in a preheated oven at 180c/ga4 for about 2 hours.
5.Remove from the heat, open the foil, baste and return to the oven until golden- about 20 minutes.
6.Remove from the oven, drain the juice into the pan, add 2 tablespoons of Tamari and 1 tablespoon of maple syrup. Bring to the boil and reduce to a syrupy consistency.
7.Leave the lamb to rest for 20 minutes before carving, serve with pressed potato and leek terrine and roasted tomatoes*.
*For the tomatoes, cut in half and place in a roasting tin. Drizzle with olive oil, sprinkle with salt and pepper. Stud with a spike of garlic, and finish with a little sugar. Roast slowly for about 2 hours, serve with the lamb.
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New Season Welsh Lamb