Many of us enjoy sitting down to roast lamb at Easter, but why not try adding California Prunes for a delicious twist to a classic dish. The California Prune Board has developed the recipe for California Prune and Mint Stuffed Shoulder of Lamb – perfect for the occasion
Preheat the oven to 175°C/355°F/Gas mark 3. Cook the rice according to the pack instructions. Meanwhile, heat the olive oil in a pan and sauté the onion until it starts to soften. Add the garlic, almond slivers and chopped California prunes and cook for another minute. Drain the rice and place in a bowl with the onion mixture. Add the mint, lime juice and seasoning and mix well. Cut a large pocket into the shoulder of lamb, then stuff the rice mixture into the pocket, pressing it in well. Wrap the stuffed lamb tightly with foil, to help to hold the stuffing in. Place in a roasting tray and cook for 40 minutes. Open the foil, increase the oven temperature to 200°C/400°F/Gas mark 6, and cook for a further 15 minutes.