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Foodgeek: |
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Rating: |
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Servings: |
4 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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1-1/2 lb. shoulder of lamb, boned and rolled
1 orange, divided into sixths with rind
1 lemon, divided into sixths with rind
1 stick cinnamon
8 cloves
6 peppercorns
3 star anise
2 tbsp. brown sugar
15 fl. oz. dry red wine or stock
2 Granny Smith apples, cored and quartered
2 firm pears, cored and quartered
6 firm damsons, stones removed
2 tbsp. brandy
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Directions:
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Preheat oven to 180°C (350°F). Place all the ingredients together except the brandy and leave to marinate for 1 to 3 days.
Remove the lamb from the marinade and brown lightly all over in a hot pan. Flame with the brandy. Place the liquid into an ovenproof casserole and heat gently on the stove. Add the browned lamb. Cover with a lid or foil and place into the oven for 10 to 15 minutes, before reducing the heat to 160°C (325°F) for approximately 1 hour. Remove the lid and continue to cook for a further 1 hour or until the lamb is tender. Remove the lamb when ready, keep aside and reduce the marinade to serve.
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Per serving: 393 calories (kcal), 14 grams total fat (30% calories from fat), 7 grams protein, 66 grams carbohydrate, 0 mg. cholesterol, 141 mg. sodium. Food exchanges: 3 grain (starch), 0 lean meat, 0 vegetable, 0 fruit, 2-1/2 fat, 1 other.
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