Spicy Stuffed Lamb

Name: Spicy Stuffed Lamb
Yield: Serves Four to Six
Ingredients: 100 g/4 oz mushrooms, sliced; 1 large onion, finely chopped; 100 g/4 oz chicken’s liver, with discoloured parts removed, sliced; 25 g/1 oz butter; 1 tablespoon mixed chopped fresh herbs (such as thyme, parsley and marjoram); 1 tablespoon mixed chopped fresh herbs (such as thyme, parsley and marjoram); 1 tablespoon mixed chopped fresh herbs (such as thyme, parsley and marjoram); 1 large clove garlic, crushed; salt and freshly ground black pepper; 25 g/1 oz sultanas; grated rind of ½ lemon; 1 tablespoon mixed chopped fresh herbs (such as thyme, parsley and marjoram); 175 g/6 oz cooked long-grain rice; pinch each of nutmeg and turmeric; pinch each of nutmeg and turmeric; salt and freshly ground black pepper; 1.5 kg/3½ lb shoulder of lamb, boned; 2 rashers streaky bacon, with rind removed; 2 teaspoons flour; 1 tablespoon tomato purée; 300 ml/½ pint stock or water; 300 ml/½ pint stock or water

Preparation info

Serves
Four to Six

Difficulty
Easy

Appears in

Cooking for Friends

By Prue Leith

Published 1978

About

Ingredients

1.5 kg/3½ lb shoulder of lamb, boned

Main course

Method

To make the stuffing: dice the bacon, melt a little of the butter in a frying pan and add the bacon to it. Fry fairly fast until the bacon bits are turning brown, then add the chicken liver.

Fry fast until brown then, using a perforated spoon, lift the bacon and liver from the pan. Now add the rest of the butter to the pan and fry the chopped onion in it. When the onion is soft and begi