BRAISED SHOULDER OF LAMB WITH JEWELLED STUFFING

Braised shoulder of lamb with jewelled stuffing image

A melt-in-the-mouth lamb dish so tender that you can carve it with the back of a spoon. Prepare to drool

Provided by Orlando Murrin

Time 3h55m

Number Of Ingredients 17

Ingredients

1 ½kg boned shoulder of lamb
2 tbsp oil
1 onion , roughly chopped
3 garlic cloves , chopped
175ml dry cider or dry white wine
500ml chicken stock
strip orange zest
1 cinnamon stick
2 bay leaves
50g stoned dates , roughly chopped
50g dried apricots , roughly chopped
25g dried cranberries
25g shelled pistachios , roughly chopped
handful parsley , finely chopped, plus extra for serving
1 shallot , finely chopped
zest ½ orange
3 slices stale bread , whizzed into crumbs

Steps:

To make the stuffing, soak the dates, apricots and cranberries in boiling water for 30 mins, then drain and squeeze dry gently. Mix with the rest of the stuffing ingredients and salt and pepper.
Season the lamb well on both sides. Spread on the stuffing, then roll into shape and secure with string. Heat the oil in a large, lidded ovenproof pan. Add the lamb and brown on all sides. Remove to a plate.
Heat oven to 150C/130C fan/gas 2. Brown the onions in the remaining fat for 5 mins, add the garlic and sizzle for 30 secs. Now pour in the cider and as it bubbles, scrape up any caramelised bits at the bottom and sides of the pan. Add enough of the stock to come ¹/³ of the way up the lamb, and the orange zest, cinnamon and bay leaves.
Cover with a piece of crumpled baking parchment and cook for 2½-3 hrs, turning halfway through, until the meat is completely tender. Remove and wrap with foil. Strain the juices and spoon off any fat that comes to the top, then put into a wide pan and boil to reduce for 5-10 mins, until slightly thickened and rich in flavour. Season with salt, pepper and a squeeze of lemon or orange juice, if necessary. Slice the lamb and serve with the sauce, and parsley sprinkled over.

Nutrition Facts : Calories 767 calories, Fat 52 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 15 grams sugar, Fiber 2 grams fiber, Protein 50 grams protein, Sodium 0.81 milligram of sodium