This Stuffed Lamb Shoulder with Apricots and Pine Nuts is a light stew that is full or early summer flavours. The apricots gives this dish a tangy twist that we will all love.
First, here is the list of the different ingredients you will need to make the Stuffed Lamb Shoulder with Apricots and Pine Nuts that serves 6
- 1 boneless lamb shoulder of 1.5kg or 3 pounds
- 150 g (2/3 cup) apricots
- 50g (3 Tbsp) pine nuts
- 50 g ( 3 Tbsp) soft butter
- 1 small bunch of parsley and mint
- one cube of chicken broth
- 2 tbsp olive oil
- Salt and pepper
Now, here are the different steps you will need to follow to make the Lamb Shoulder with Apricots and Pine Nuts
Preheat oven to 160 °C (325°F). Start by preparing your stuffing. First, mix the pine nuts having put aside a tablespoon for decoration. Then, mix half the apricots and add a few mint leaves and 3 sprigs parsley. After that, mix all these ingredients and finally add the butter.
Dissolve bouillon cube with 50 ounces of boiling water. Place the lamb shoulder on the worktop, salt and pepper then spread the filling, roll and tie like a roast.
Golden brown your shoulder on all sides for 5 minutes in olive oil. Place it in a dish with half of the broth and bake for 1hour and turning regularly.
Cut the apricots in half, place them around the meat with the remaining broth and cook for 1 more hour.
Before serving, sprinkle with mint and parsley and reserved pine nuts. Serve, accompanied by seasonal vegetables of your choice, such as zucchini, and I wish you a good appetite.