Mango-stuffed Lamb for Easter

Name: Mango-stuffed Lamb for Easter
Yield: Serves 8
Ingredients: black pepper; 1 medium-sized mango, not too ripe; 300 ml/½ pint double cream; salt; 1-2 fresh red chillies; finely grated rind of 1 lemon; 50 g/2 oz plain cashew nuts; 2 large cloves garlic; 1 tablespoon olive oil; 1 glass fresh orange juice; 1.75-2 kg/4-4½ lb shoulder of lamb, boned; juice of 1 lemon; 1 egg, lightly whisked

Preparation info

Serves
8

Difficulty
Easy

Appears in

Josceline Dimbleby’s Complete Cookbook

By Josceline Dimbleby

Published 1997

About

A boned and stuffed joint of meat makes for easier carving and a more complex flavour. This unusual stuffing also adds moisture. Ask your butcher to bone the shoulder of lamb but not to roll it up.

Ingredients

1.75-2 kg/4-4½ lb shoulder of lamb, boned
juice of 1 lemon

Dinner
Main course
Gluten-free

Method

Well beforehand, lay the boned lamb out and, if it has not got deep pockets to hold the stuffing, make 2 or 3 with a sharp knife. Then smear the flesh all over with the lemon juice and olive oil and leave, covered, in the fridge for several hours or overnight. Then take the lamb from the fridge and let it stand at room temperature for at least an hour before cooking; this will bring out the fla