Lamb Shoulder With Fruitcake Stuffing, Potatoes And Fig Salad Recipe

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This Christmas main uses microwave rice and bought fruitcake for a laid-bake lamb stuffing. Serve with roasted potatoes and a herbed beetroot and fig salad.

The ingredient of Lamb Shoulder With Fruitcake Stuffing Potatoes And Fig Salad Recipe

• 250g un iced fruitcake crumbled
• 125g tub 90 second microwave brown rice
• 1 tablespoon finely chopped fresh rosemary leaves plus 2 large sprigs extra torn
• 2 garlic cloves crushed
• 375ml 1 1 2 cups unsweetened almond milk
• 1 5kg baby coliban chat potatoes unpeeled halved
• 60ml 1 4 cup olive oil
• 1 5kg boneless rolled lamb shoulder
• 4 about 500g whole beetroot unpeeled cut into wedges
• 1 tablespoon fresh thyme leaves
• 1 tablespoon olive oil
• 6 figs halved lengthways
• 170g 2 3 cup walnuts
• 80g baby spinach
• 1 lebanese cucumber peeled into ribbons
• 1 2 cup small fresh mint leaves
• 2 tablespoons bought balsamic dressing

The Instruction of lamb shoulder with fruitcake stuffing potatoes and fig salad recipe

• preheat oven to 240c 220c fan forced combine the fruitcake rice rosemary garlic and 60ml 1 4 cup almond milk in a bowl season
• place potato extra rosemary 2 tbs olive oil and remaining almond milk in a large baking dish season
• remove packaging and string from lamb open out the lamb and lay cut side up on a board spread fruitcake mixture over the meat roll up to enclose filling use unwaxed kitchen string to truss lamb at 2 3cm intervals then transfer to another baking dish drizzle over the remaining oil season roast the lamb and potato for 20 minutes
• reduce heat to 200c 180c fan forced continue roasting for 30 40 minutes for medium or until lamb is cooked to your liking remove lamb from oven and set aside covered for 15 minutes to rest before slicing continue to cook potato for a further 15 minutes transfer lamb and potato to a serving platter season and serve
• meanwhile make herbed beetroot and fig salad line a large baking tray with baking paper place the beetroot and thyme on prepared tray drizzle over the oil season and toss to coat bake for 40 minutes or until tender adding the fig to the tray in the last 15 minutes of cooking and the walnuts in the last 10 minutes
• coarsely chop the walnuts place the walnuts and beetroot in a large serving bowl or on serving platter with lamb and potatoes add the spinach cucumber mint and dressing season toss gently to combine serve the salad topped with fig

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