Wexford Stuffed Lamb is an ideal way of varying the flavour of the weekend roast. Serve with mashed potatoes, peas and beans.
1 X 3 lb. boned shoulder of lamb, trimmed of excess fat
½ teaspoon salt
½ teaspoon black pepper
1 oz. butter
1 small onion, finely chopped
1 small carrot, scraped and finely chopped
4 oz. raisins, soaked for minutes in
4 tablespoons orange juice
1 tablespoon chopped fresh parsley
2 oz. fresh breadcrumbs
1 teaspoon grated lemon rind
½ teaspoon ground cinnamon
Preheat the oven to moderate 350°F (Gas Mark 4, 180°C).
Place the meat on a working surface and sprinkle with the salt and pepper, rubbing them in well with your fingertips. Set aside.
To make the stuffing, in a small frying-pan, melt the butter over moderate heat. When the foam subsides, add the onion and carrot and fry, stirring occasionally, for 5 to 7 minutes or until the onion is soft and translucent but not brown. Remove the pan from the heat.
Place the onion and carrot mixture and the cooking juices in a large mixing bowl. Add the raisins with the orange juice, the parsley, breadcrumbs, lemon rind and cinnamon. Using a wooden spoon, mix the ingredients together until they are thoroughly combined. Spread the stuffing over the meat. Roll up the meat Swiss roll style and secure it with string.
Place the meat in a roasting tin and place the tin in the oven. Roast the meat for 2 to 2 hours or until the juices run out faintly rosy when the meat is pierced with the point of a sharp knife. Remove the tin from the oven.
Transfer the meat to a carving board. Cut the meat into thick slices and place them on a warmed serving plate. Keep warm.
Skim the fat from the surface of the cooking juices. Pour the cooking juices into a warmed sauceboat and serve immediately, with the meat.