Recipe: Rolled lamb shoulder stuffed with figs, pistachios and raisins - The Jewish Chronicle

Ingredients

• 1.7kg/3lbs shoulder of lamb, deboned and butterflied (keep the removed bone)
• Sea salt and black pepper
• Garlic granules
• Paprika
• 250g soft figs, halved
• 4 rosemary stalks
• 3 red onions, halved - keep roots on and remove outer skin
• 2 whole garlic bulbs, halved
• 60g shiitake mushrooms, sliced
• 2 braeburn apples, cored and cut into ½ inch thick slices
• 3 tbsp olive oil
• 100g wholegrain rice and quinoa mix, or wholegrain rice
• 2 tbsp olive oil
• 2 echalion shallots, finely chopped
• 60g shiitake mushrooms, finely chopped
• 40g pistachios
• 40g raisins
• 1 tbsp vegetable bouillon powder
• 2 tbsp tomato paste
• 4 tbsp honey
• 4 tbsp red wine