Braised Stuffed Shoulder of Lamb

Ingredients

5 pounds boned rolled lamb shoulder
3 tablespoons Roberts Margarine
1/4 cup finely chopped onion
12 crackers, finely crushed
2 teaspoons grated lemon peel
1 teaspoon mint flakes
1/2 teaspoon salt
1/4 teaspoon pepper
1 Roberts Egg, slightly beaten
4 ounces boiled ham, cut in julienne strips
1/2 cup apple juice
2/3 cup canned consomme
1 pint cherry tomatoes
2 tablespoons flour

Preparation

Unroll meat; wipe with a damp cloth. Heat 2 tablespoons margarine in a Dutch oven; add onion and cook until tender, but not browned. Transfer onion and margarine to a mixing bowl; add crushed crackers, lemon peel, mint flakes, salt and pepper. Mix in egg and blend lightly. Spread stuffing mixture on lamb. Place ham strips over top of stuffing. Roll up and tie securely. Heat remaining tablespoon of margarine in Dutch oven; brown lamb slowly on all sides. Add apple juice and consomme. Cover and bake at 325° for 2 to 2 1/2 hours, or until lamb is tender. Transfer meat to heated serving platter; remove strings from meat and discard. Garnish with whole cherry tomatoes. Blend flour with enough water to make a smooth paste. Add to meat juices in Dutch oven. Cook, stirring constantly, until mixture comes to a boil; simmer 2 minutes. Serve gravy with lamb.

Yield: 8 servings

Notes: Serve with Ginger-Minted Carrots and baked potatoes garnished with Roberts Sour Cream.