Shoulder of Lamb stuffed with Rice ( Delia and JB Modifications )

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 3-5 lb (1.35-2.25 kg) shoulder of lamb (ask the butcher to bone it for you and give you the trimmings)
1 onion, quartered

A few about 3 whole garlic cloves, not peeled.

Fresh rosemary sprigs

 3 oz (75 g) rice, cooked (that’s 3 oz/75 g weight before cooking)
 3-4 oz (75-110 g) minced lamb, from the trimmings


 1 egg, beaten
 1 clove garlic, crushed
 2 tablespoons chopped parsley
 ¼ teaspoon finely crushed rosemary
 Salt and freshly milled black pepper
For the gravy
 ¾ oz (20 g) plain flour
 ½ pint (275 ml) stock
  Preheat the oven to gas mark 6, 400°F (200°C). Or 4 hours at 160C

Begin by seasoning the inside surfaces of the meat with the crushed rosemary, salt and pepper. Then mix the minced lamb with the crushed garlic, cooked rice, chopped onion, chopped olives, parsley and a little of the beaten egg.Spread the stuffing over the meat, then roll the meat up as neatly as possible into a cylindrical shape. Now tie loops of string round it at 2 inch (5 cm) intervals, and season the surface with salt and pepper.Make a bed in the roasting tin of quartered onions, a few whole , un-peeled garlic cloves and some sprigs of fresh rosemary.

Next place the meat on the bed , cover with some more rosemary sprigs and roast the joint for 25 minutes to the pound @ 200 or better 4 hours at 160.

When it’s cooked, remove the string and place it on a warmed serving dish to keep warm whilst you make up the gravy. Using the juices in the pan, stir in the flour, then add the stock bit by bit. Serve the meat with the gravy separate – and some new carrots and new potatoes would be a nice accompaniment.

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