Braised shoulder of lamb with jewelled stuffing

Braised shoulder of lamb with jewelled stuffing

Active Ingredients

  • 1 1/2 kg boned shoulder of lamb
  • 2 tablespoon oil
  • 1 onion, roughly sliced
  • 3 garlic cloves, sliced
  • 175 ml dry cider or dry white wine
  • 500 ml chicken stock
  • strip orange enthusiasm
  • 1 cinnamon stick
  • 2 bay leaves

For the stuffing

  • 50 g stoned dates, approximately sliced
  • 50 g dried apricots, approximately chopped
  • 25 g dried cranberries
  • 25 g shelled pistachios, roughly sliced
  • handful parsley, finely chopped, plus additional for serving
  • 1 shallot, finely chopped
  • zest 1/2 orange
  • 3 slices stagnant bread, zipped into crumbs

Approach

  • STEP 1

    To make the stuffing, soak the dates, apricots and cranberries in boiling water for 30 mins, then drain and capture dry carefully.

  • ACTION 2

    Season the lamb well on both sides.

  • ACTION 3

    Heat oven to 150 C/130 C fan/gas 2.