- 15g butter
- 1/2 onion, chopped
- 50g fresh breadcrumbs
- 25g sunflower seeds
- juice and grated rind from 1 small orange
- 3 tbsp fresh chopped mint
- salt and pepper
- 900g boneless shoulder of lamb
- 1 tbsp plain flour
- 300ml lamb stock
- 75g shredded orange marmalade
Heat the butter in a frying pan and add the chopped onion. Fry this for 5 minutes until it's soft. Remove it from the heat and stir in the breadcrumbs, sunflower seeds, orange juice and rind, 2 tablespoons of chopped mint and salt and pepper to season.
Preheat the oven to 190°C/375°F/Gas Mark 5 for later. Next, unroll the lamb and press the stuffing along the centre of the meat. Roll it up to elcose the stuffing and secure it tightly with some string. Place it in a roasting tin and cook for 1 hour 45 minutes, or until the juices run clear when you pierce it with a knife.
Transfer the lamb over to a place, reserving to juices in the tin. (This goes into our gravy! Yum yum!) Cover the meat tighly in foil (Shiny side down) and allow it to rest for 10 minutes before carving.
Meanwhile, while the meat is getting ready for it's plately debut, make the gravy. To do this, stif in the flour into the meat juices that you saved in the tin over a low heat. Gradually add in the stock, the marmalade and the remaining mint. After this thickens, serve it warm on top of the sliced lamb.
[NOTE: If the gravy is not thick enough, add in extra flour. ;) ]