[A few Shabbatot ago, I had lunch at some Sephardic friends’ home; I asked for the recipe of the delicious Lamb Shoulder we had and Mrs. Alma Ohayon emailed me this one. CS]
Stuffed Lamb Shoulder
- 1 shoulder of lamb, weighing about 5 lb 8 o, boned and trimmed
- 2 tbsp olive oil
- 1 tbsp honey
- 1 tbsp flour, blended with 1 tbsp water
- 1 cup beef or chicken stock
- 1 tbsp oil
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 cup lean ground lamb
- 1/2 cup long grain rice
- 1/2 cup water
- salt and pepper
- 1 tsp ground cumin
- 1 tbsp chopped cilantro
- 1/2 cup chopped almonds
- 1/4 cup raisins
- 12 no-soak dried apricots, chopped
- 1 egg, slightly beaten
- Preheat the oven to 350 F. Prepare the stuffing. Heat the oil in a large skillet over medium-heat. Add the onion and cook for 3 to 5 minutes or until it begins to soften. Add the garlic and ground lamb and cook for 4 to 5 minutes, stirring to break up the meat. Stir in the rice and cook for 4 to 5 minutes, or until translucent, stirring frequently.
- Stir in the water, salt and pepper, and cumin. Cook covered over medium-low heat for 12 to 15 minutes, or until the liquid is absorbed and the rice is just tender. Remove the from the heat. Add the remaining stuffing ingredients.
- Open the meat out flat, skin side down. Spread over the stuffing roll. Roll up tightly and secure with string. Brush with oil. Place on a rack in a roasting pan. Roast for 50 minutes for medium. Brush with honey 15 minutes before the end. Transfer to a serving plate to rest, tented with foil for 15 minutes.
- Pour of all except 2 tablespoons of the fat. Set the pan over medium-high heat. Whisk in the flour mixture, stock and vinegar. Bring to a boil while stirring; simmer for 8 minutes, or until thickened. Serve with the lamb.
Enjoy, gentle reader, enjoy!