Glazed And Stuffed Lamb Shoulder Recipe


Preparation Time15 MinCooking Time2 Hr 20 Min
Ready In2 Hr 35 MinDifficulty LevelEasy
Health IndexAverageServings4
MethodMain Ingredient


For stuffing
 Apricot10 Ounce
 Walnut meats1⁄4 Cup (4 tbs), chopped
 Soft bread crumbs1 Cup (16 tbs)
 Onion1 , chopped
 Butter/Margarine2 Tablespoon
 Dried oregano1⁄2 Tablespoon
 Lamb shoulder1 , boned
 Butter/Margarine1 Tablespoon
 Glaze1 Cup (16 tbs)
 White wine vinegar2 Tablespoon
 Apricots2 Tablespoon
 Soy sauce1⁄2 Tablespoon
 Tomato paste1 Tablespoon
 Sherry1 Tablespoon
 Flour1⁄4 Cup (4 tbs)
 Apricots1 Tablespoon
 Walnut butter6 Tablespoon
 Salt To Taste
 Pepper To Taste


1. Make the stuffing. Drain the can of apricots, reserving juice.
2. Cut 4 apricot halves into small bits; set the rest aside for garnishing.
3. Combine apricot bits, chopped walnuts and breadcrumbs in a mixing bowl.
4. Simmer the onion in butter or margarine until soft in a medium-sized pan.
5. Stir in breadcrumb mixture and oregano, and blend well.
6. Season to taste.
7. Heat oven to 350°F.
8. Season the inside of the meat where bone was removed.
9. Fill stuffing into the seasoned pocket.
10. Skewer the edges of the pocket to enclose the stuffing.
11. Weigh the meat to calculate the cooking time.
12. Place the meat on a rack in a roasting pan, skin side up.
13. Dot with butter or margarine.
14. Roast for 40 minutes per pound stuffed weight - 2 to 2 1/2 hours. Thirty minutes before the end of the roasting time, mix the glaze ingredients in a bowl. Brush the top of the meat with glaze mixture. Reserve any left over.
15. Complete the cooking, then turn off oven heat and leave the roast in the oven for 10 minutes.
16. Remove to a warmed carving dish at room temperature.
17. Spoon off most of the fat in the roasting pan, leaving about 4 tablespoons.
18. Set the pan on the stove over low heat. Cook, stirring to loosen any brown bits in the pan, until pan juices are well combined.
19. Add flour, and stir until well browned.
20. Then add, stirring constantly, the remaining glaze, fruit juice from the can and enough water to make a slightly thickened gravy.
21. Pour gravy into a warmed sauce boat.
22. Remove skewers from meat.
23. Garnish the top of the meat with reserved apricot halves and some walnut halves tossed in butter.
24. Serve with the gravy.