Shoulder of Lamb Stuffed with Rice and Olives recipe | Delia Smith

Name: Shoulder of Lamb Stuffed with Rice and Olives recipe | Delia Smith
Ingredients: 3-5 lb (1.35-2.25 kg) shoulder of lamb (ask the butcher to bone it for you and give you the trimmings); Salt and freshly milled black pepper; 2 oz (50g) chopped onion; 3 oz (75 g) rice, cooked (that’s 3 oz/75 g weight before cooking); 3-4 oz (75-110 g) minced lamb, from the trimmings; 12 Spanish stuffed olives (6 of them quartered or sliced for the stuffing); 1 egg, beaten; 1 clove garlic, crushed; 2 tablespoons chopped parsley; ¼ teaspoon finely crushed rosemary; ¾ oz (20 g) plain flour; ½ pint (275 ml) stock

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Delia's Shoulder of Lamb Stuffed with Rice and Olives recipe. This recipe turns what is an inexpensive cut of lamb into something special. The Delia Online Cookery School: Watch how to cook Perfect...

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Ingredients

3-5 lb (1.35-2.25 kg) shoulder of lamb (ask the butcher to bone it for you and give you the trimmings)
Salt and freshly milled black pepper
2 oz (50g) chopped onion
3 oz (75 g) rice, cooked (that’s 3 oz/75 g weight before cooking)
3-4 oz (75-110 g) minced lamb, from the trimmings
12 Spanish stuffed olives (6 of them quartered or sliced for the stuffing)
1 egg, beaten
1 clove garlic, crushed
2 tablespoons chopped parsley
¼ teaspoon finely crushed rosemary
¾ oz (20 g) plain flour
½ pint (275 ml) stock