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Stuffed Lamb

1 1/4 kilograms lamb shoulder, boned, (2 3/4 pounds)
salt and pepper
1 tablespoon vegetable oil
1 tablespoon brandy
1/3 cup raspberry (or red currant) jam

60 grams dried apricots, finely chopped, (2 ounces)
1 tablespoon fruit chutney
1 teaspoon green peppercorns, crushed
1 medium onion, finely chopped
45 grams butter, (3 Tablespoons)
1 egg yolk
1 cup fresh bread crumbs

Melt the butter, add the finely chopped onion and saute for 1
minute. Stir in the finely chopped apricot and saute until the
onion is tender (about 5 minutes). Remove from the heat, stir in
the crushed peppercorns and chutney and cool for 5 minutes. Stir
in the egg yolk and breadcrumbs.

Heat the oven to 180 C (350 F). Open up the lamb shoulder fat side
down and put the stuffing along the center. Roll up the lamb and
shove it into the netting (or tie with string at 1 inch intervals).
Rub outside of lamb with a mixture of salt and pepper, then rub
the vegetable oil all over.

Put the jam in a small pan with the brandy and begin to heat it
over low heat. Place the lamb on a baking tray and bake for 1 1/2
to 2 hours (until meat thermometer registers 180 F), basting
regularly with the jam/brandy mixture.


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