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Roast lamb shoulder with prune and orange stuffing

High in iron and nutrients

6

Serves

15 mins

Prep Time

1 hr 20 mins

Cook Time

Beef + Lamb New Zealand

Recipe author

Beef + Lamb New Zealand

Try something a little different with this beautiful roast, packed with orange and accompanied by an elegant plum flavour.

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High Iron

Ingredients

Roast lamb

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1 Quality Mark lamb shoulder

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200g pitted prunes

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1 cup port

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juice and grated zest of 1 orange

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1 red onion

finely chopped

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2 cups fresh breadcrumbs

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1/3 cup chopped fresh parsley

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A pinch of salt

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A pinch of black pepper

Method

To roast lamb

1

To make the stuffing, place the prunes in a small saucepan with the port and orange juice, and bring to a gentle simmer.

2

Leave to cool and the prunes will absorb most of the liquid.

3

When cooled, chop the prunes coarsely, retaining any leftover liquid.

4

Heat the oil in a heavy frying pan, add the onion and cook over a gentle heat until softened.

5

Add the breadcrumbs, prunes and leftover liquid, and the parsley.

6

Mix together well, season with salt and pepper.

7

Allow to cool.

8

Preheat the oven to 200°C

9

Open out the boned lamb and spread the stuffing over the inside surface.

10

Roll up and tie neatly with string.

11

Season the outside with a little more salt and pepper and place in a roasting pan.

12

Cook for 45 minutes and then remove from the oven.

13

You can check if the lamb is cooked by piercing through to the centre with a meat skewer.

14

The juices should be very pale pink – if they are dark pink or red, the lamb will be very rare and may need a little longer in the oven.

15

After resting the meat in a warm place for 10 minutes, remove the string, cut the lamb into thick slices and serve one slice per person with fresh seasonal vegetables.

Nutrition Information per Serving (238g)

This dish is packed with iron, zinc and vitamin B12 contributing to immunity and energy levels.

Energy

1432kJ (342 kcal)

Protein

27.3g

Total Fat

13.2g

Saturated Fat

4g

Carbs

21.8g

Dietary Fibre

g

Sodium

255mg

Iron

2.5mg

Zinc

4.8mg

Vitamin B12

2.8µg