FOOD & DR INK
LAMB SHOULDER WITH APRICOT AND PISTACHIO STUFFING REGIS’ FESTIVE ROAST SHOULDER OF LAMB STUFFED WITH APRICOT AND PISTACHIO MAKES A FANTASTIC ALTERNATIVE TO TURKEY ON CHRISTMAS DAY. IF YOU HAPPEN TO HAVE ANY LEFTOVERS, IT’S DELICIOUS COLD, TOO
SERVES: 10
INGREDIENTS • 2.5kg boned shoulder of lamb
• 2 tbsp olive oil • 2 tbsp honey
APRICOT AND PISTACHIO STUFFING: • 1 tbsp olive oil • 1 onion, finely chopped • 2 garlic cloves, finely chopped • 150g minced lamb (use the trimmed meat as in the method) • Salt and pepper • 1 tsp ground cumin • 1 tbsp fresh coriander, chopped • 90g pistachio nuts, crushed • 90g dried apricots ready to eat, chopped • 1 egg, lightly whisked TARRAGON JUS: • 2 shallots, finely chopped • 25ml olive oil • 1 tsp dry white wine • 1 tbsp veal, chicken or vegetable stock made with a stock cube • 10g tarragon, chopped STEP-BY-STEP GUIDE 1. Preheat the oven to 180°C, gas mark 4. Put the shoulder of lamb on to a cutting board and unroll it. Trim neatly, cutting away 150g of the flesh and either chop very finely or put in food processor until chopped. 2. Prepare the stuffing: heat the olive oil over a medium heat, add the onion and cook for four to five minutes, until softened. Add the garlic and cook for five minutes, stirring occasionally. Allow to cool, and then mix in the minced lamb, seasoning, cumin, coriander, pistachios, apricots and egg. 3. Spread the stuffing evenly over the lamb and roll up firmly. Secure it with pieces of string, tied around it at regular intervals to keep it
together. Brush the lamb all over with olive oil and place it in a baking dish. 4. Cook the stuffed lamb in the preheated oven for one hour 50 minutes (40 mins per kg), coating it with honey 15 minutes before the end of cooking. Strain off the cooking juices and reserve for the tarragon jus. Place the lamb on a serving dish, cover with kitchen foil and rest for ten to 15 minutes. 5. Cook the shallots in the olive oil, until softened. Add the wine, turn up the heat and reduce for five minutes. Stir in the stock, tarragon and two tablespoons of the reserved cooking juices. Continue cooking until reduced by half. 6. Remove the string from the stuffed lamb and cut into neat slices. Arrange on individual serving plates and pour the tarragon jus over the top. Serve immediately with a selection of vegetables.
ABOUT THE CHEF Regis Crepy is a well-known local chef, having owned several prestigious restaurants in East Anglia over the last 30 years – The Great House in Lavenham and Maison Bleue in Bury St Edmunds, to name a couple. They each received numerous awards and accolades, including three Michelin red forks and three AA Rosettes, as well as being listed in the top 50 longest lasting establishments in The Good Food Guide . He now runs Amélie Flam-kuche with his son, Alex. amelierestaurants.co.uk
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