Holiday Lamb Cushion-Style Roast Recipe
This Holiday Lamb Cushion-Style Roast has always been my personal favorite, ever since I first had it at my graduation farewell. Here's a rather simple recipe for Holiday Lamb Cushion-Style Roast for you to try and do let me know how it turns out for you!
Ingredients
1/2package (8-ounce size) prepared stuffing mix
1/2 cup chopped walnuts
1 cup mixed candied fruit
1 vegetable bouillon cube
1 cup hot water
2 tablespoons melted butter or margarine
3 1/2 to 4-pounds Iamb shoulder, prepared cushion style
Salt and pepper
2 tablespoons flour
1/2 teaspoon salt
1 1/2-cups cold water
Directions
Combine in mixing bowl the stuffing mix, walnuts and half the candied fruit- Dissolve bouillon cube in hot water and lightly stir half the bouillon and the butter into mixture.
Fill lamb pocket with stuffing and sew edges or skewer to hold edges tightly.
Sprinkle meat with salt and pepper.
Bake in moderate oven (325°F) about 2 1/2 hours or until meat ther- mometer reads 180°F.
Baste -occasionally with remaining bouillon and pan drippings.
To prepare gravy, blend flour and salt into pan drippings and brown over low heat, stirring constantly.
Add cold water; cook and stir until gravy is thickened.
Add rest of candied fruit and serve with holiday lamb.
Fill lamb pocket with stuffing and sew edges or skewer to hold edges tightly.
Sprinkle meat with salt and pepper.
Bake in moderate oven (325°F) about 2 1/2 hours or until meat ther- mometer reads 180°F.
Baste -occasionally with remaining bouillon and pan drippings.
To prepare gravy, blend flour and salt into pan drippings and brown over low heat, stirring constantly.
Add cold water; cook and stir until gravy is thickened.
Add rest of candied fruit and serve with holiday lamb.
