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Braised shoulder of lamb with jewelled stuffing
- 1kg boned shoulder of lamb
- 2 tbsp oil
- 1 onion , roughly chopped
- 3 garlic cloves , chopped
- 175ml dry cider or dry white wine
- 500ml chicken stock
- strip orange zest
- 1 cinnamon stick
- 2 bay leaves
- 50g stoned dates , roughly chopped
- 50g dried apricots , roughly chopped
- 25g dried cranberries
- 25g shelled pistachios , roughly chopped
- handful parsley , finely chopped, plus extra for serving
- 1 shallot , finely chopped
- zest orange
- 3 slices stale bread , whizzed into crumbs
Directions:View on BBC Good Food
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