Cumberland Glazed Shoulder of Lamb with Apple and Pine Nut Stuffing
Serves: 6 Prep Time: 20 minutes Avg. cooking time for 3lb: 1 hour 50 minutes
Ingredients
- 1 x 1.3kg/3lb lean boned and rolled lamb shoulder joint
- 30ml/2tbsp freshly chopped rosemary leaves
- Salt and freshly milled black pepper
- 15ml/1tbsp olive oil
- For the Apple and Pine Nut Stuffing:
- 50g/2oz unsalted butter, softened
- 1 cooking apple, e.g Bramley, cored, cored and cut into cubes
- 15ml/1tbsp freshly chopped rosemary leaves
- 50g/2oz toasted pine nuts
- For the Cumberland Glaze:
- 100g/4oz redcurrant jelly
- 50ml/2floz Port or sherry, optional
- Grated zest and juice of 1 orange
Cooking Times
Medium
25 minutes per 450g/1lb plus 25 minutes Well done
30 minutes per 450g/1lb plus 30 minutes Cooking Times
Medium
25 minutes per 450g/1lb plus 25 minutes Well done
30 minutes per 450g/1lb plus 30 minutes Method
- Preheat the oven to Gas mark 4-5, 180-190°C, 350-375°F.
- Scatter the rosemary leaves on a large tray. Unroll the joint (reserving any elasticated meat bands and coat each side with the rosemary. Leave skin side down and season with salt and freshly milled black pepper.
- To prepare the apple and pine nut stuffing; in a small bowl mix all the ingredients together and spread evenly over the lamb. Roll up and secure with butcher’s string or elasticated meat bands. Weigh the joint and calculate the cooking time.
- Place on a metal rack in a large non-stick roasting tin, drizzle with the olive oil and roast in a preheated oven for the preferred, calculated cooking time.
- For the Cumberland glaze; heat the redcurrant jelly, Port or sherry (if using) and orange zest and juice in a pan. Bring to the boil, reduce the heat and simmer for 15 minutes until syrupy. The glaze will thicken on standing.
- 10 minutes before the end of the cooking time remove the joint from the oven and brush with the glaze before retuning to the oven.
- Serve with the remaining glaze, roast potatoes and seasonal vegetables.
Method
- Preheat the oven to Gas mark 4-5, 180-190°C, 350-375°F.
- Scatter the rosemary leaves on a large tray. Unroll the joint (reserving any elasticated meat bands and coat each side with the rosemary. Leave skin side down and season with salt and freshly milled black pepper.
- To prepare the apple and pine nut stuffing; in a small bowl mix all the ingredients together and spread evenly over the lamb. Roll up and secure with butcher’s string or elasticated meat bands. Weigh the joint and calculate the cooking time.
- Place on a metal rack in a large non-stick roasting tin, drizzle with the olive oil and roast in a preheated oven for the preferred, calculated cooking time.
- For the Cumberland glaze; heat the redcurrant jelly, Port or sherry (if using) and orange zest and juice in a pan. Bring to the boil, reduce the heat and simmer for 15 minutes until syrupy. The glaze will thicken on standing.
- 10 minutes before the end of the cooking time remove the joint from the oven and brush with the glaze before retuning to the oven.
- Serve with the remaining glaze, roast potatoes and seasonal vegetables.
