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Sunday, December 16, 2012,11:07 PM by
V.Chitralekha

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ROAST STUFFED NECK OF LAMB

Serves :
6

Preparation Time :
1 hour 30 minutes

Cooking Time :
1 hour

Preparation Method :

  • Wipe inside and outside of the neck with a cloth, rub well with onion juice then season and set aside.
  • To prepare the stuffing cook the rice until it is light and fluffy.
  • Saute onions, pine nuts and allspice in butter then it mix with rice.
  • Add sultanas, mix well and season with salt and pepper. Leave to cool.
  • Preheat the oven to 220°C / 425°F / Gas Mark 7. Spoon the stuffing on to the lamb and roll up.
  • Tie with cotton string. Rub with 1 tablespoon oil and sear remaining oil in oven.
  • Cook for 15 - 20 minutes, turning on all sides, then reduce the heat to moderate (190°C / 375°F / Gas Mark 5).
  • Roast at this heat, to make it crisp turn once again.

INGREDIENTS

  • 1.5 kgs boned neck of lamb
  • Juice of 2 medium onions
  • 1.5 tablespoons of  ground coriander
  • 1 teaspoon ground ginger
  • Salt and freshly ground black
  • Pepper
  • 2 tablespoons Cooking oil

Stuffing

  • 250 grams rice
  • Saffron or turmeric to colour
  • 2 chopped onions
  • 25 grams blanched almonds or pine nuts
  • ½ teaspoon ground allspice
  • 50 grams of butter
  • 75 grams sultanas
  • Salt and black pepper

5 comments for “Roast Stuffed Neck of Lamb”

  • Posted Saturday, February 11, 2023 at 8:28:15 PM

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