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Ingredients
Method
- 1.3kg rolled lamb shoulder joint
- 2 tbsp chopped rosemary leaves
- 1 tbsp olive oil
- For the Stuffing
- 100g Christmas pudding, crumbled
- 50g cooked rice, cooled
- 1 lemon, grated zest only
- 1 tbsp chopped chives
- Preheat the oven to 170C. Unroll the lamb joint and scatter all over with rosemary and seasoning. Make the stuffing by combining the ingredients in a small bowl. With the lamb skin-side down, spread the stuffing evenly all over the meat. Roll up and secure with string, then place the lamb on a metal rack over a roasting tin and drizzle with oil.
- Roast for 25 mins per 450g plus 25 mins more (for medium), then transfer to a plate and leave to rest for 20 mins. Carve and serve with roast vegetables and gravy.
1 hr
8 serving
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