Recipe By : Old Magazine clipping from England, Sixties?
Serving Size : 8 Preparation Time :0:15
Categories : Lamb Silvia
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 lb Shoulder of lamb -- boned
Stuffing:
1/2 oz Butter
2 oz Mushrooms -- chopped
3 oz Soft white bread crumbs
Salt and pepper
1/2 ts Mixed herbs
1 Egg -- beaten, to bind
3 1/2 oz Prepared stuffing mix
Flour
Dried rosemary (optional)
1 cl Garlic (optional)
Salt and pepper
A large roast cooks better and is more economical than a small roast.
4 lb will serve 4 hot portions one day and 4 cold the next. You can
omit the seasoning of rosemary and garlic if you wish, but these do
add subtle flavour to the meat and gravy and are in no way
overpowering.
Open out meat and place stuffing near centre. Roll up and tie firmly
with string at 1" intervals. Place meat on rack in roasting tin. Dust
with flour (this helps crisp the fat) and sprinkle with rosemary.
Place skinned, crushed clove of garlic beneath the rack.
Cook in a very moderate oven (350 F, gas mark 3) for 45 minutes per
pound stuffed weight. When done, remove roast to a heated platter and
keep it warm while you make gravy in the roasting tin.
Pour of all but 1 tb fat. Stir in 1 tb flour. Gradually add about
1-1/2 cups hot stock (e.g. liquid in which vegetables have been
cooked) and boil up.
Adjust seasoning to taste, strain and serve. Usual accompaniments are
mint sauce or redcurrant jelly, roast or creamed potatoes, carrots,
cauliflower, or peas.
