Wine & Food: Apricot stuffed lamb shoulder with roast potatoes
What’s in the glass: DOQ Priorat, Spain
Priorat is among the best wine regions in Spain. The appellation is famous and loved for the production of big, powerful, dark, and traditionally high-alcohol red wines from Garnacha and Cariñena in particular, and more recently also Merlot, Cabernet Sauvignon and Syrah.
These strong guys definitely require a hearty meal to make sure that you’ll keep the balance. (And won’t fall over after just one glass!) Opt for stews, BBQ or grilled meat, then you’ll be safe:)
Ingredients (for 4 people):
- 3 tablespoons olive oil
- 900 grams boned shoulder of lamb (roughly 1.2kg bone-in)
- 900 grams potatoes, quartered
- leaves from 1 sprig fresh rosemary, plus some extra to garnish
- 1 tablespoon plain flour
- 450ml fresh hot beef stock
For the apricot stuffing:
- 125 grams dried apricots, chopped
- 75 grams white breadcrumbs
- leaves from 3 sprigs fresh rosemary, chopped
- grated zest and juice of 1 lemon
Pre-heat the oven to 200°C. Put 2 tablespoons oil in a large roasting tin and pop in the oven to heat up. Mix the stuffing ingredients together in a bowl and season well with salt and pepper.
Season the lamb and lay boned-out side up on a board. Spread with the stuffing, leaving a small border all around. Roll up the lamb and tie up with kitchen string to secure.
Add the potatoes to the hot roasting tin, toss in the oil then nestle the lamb between them. Rub the lamb with the remaining oil. Roast for 1 hour, turning the potatoes after 45 minutes.
Scatter the rosemary over the potatoes and roast for a further 10 minutes until they are golden and the lamb is still pink. Lift the lamb and potatoes onto plates, cover and set aside.
Make a gravy. Tip off most of the fat from the roasting tin. Put on the hob over a high heat, add the flour and stir for 30 seconds. Gradually stir in the stock, then boil for 3-4 minutes until thickened. Season with salt and pepper.
Carve the lamb and divide between plates with the potatoes. Serve with the gravy and seasonal vegetables, garnished with rosemary.