- 75g/3oz basmati rice
- 1 tbsp olive oil
- 1 small onion, peeled and chopped
- 2 cloves garlic, crushed
- 15g/½oz flaked almonds
- 60g/2½oz California prunes, chopped
- Handful fresh mint leaves, chopped
- Juice of ½ lime
- Salt and freshly ground black pepper
- 1 x 750g/1¾lb shoulder of lamb
Preheat the oven to 170°C, 325°F, Gas 3. Cook the rice according to the packet instructions. Meanwhile, heat the olive oil in a pan and sauté the onion until it starts to soften. Add the garlic, almonds and prunes and cook for another minute.
Drain the rice and place in a bowl with the onion mixture. Add the mint, lime juice and seasoning and mix well. Cut a large pocket into the shoulder of lamb, then stuff the rice mixture into the pocket, pressing it in well. Wrap the stuffed lamb tightly with foil, to help hold in the stuffing.
Place in a roasting tray and cook in the preheated oven for 40 minutes. Open the foil, increase the oven temperature to 200°C, 400°F, Gas 6 and then cook for a further 15 minutes. Cover loosely with foil and leave to rest for 5 minutes before carving.