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Celebrate New Zealand’s Waitangi Day with this stuffed Shoulder of Lamb Recipe

February 3, 2012

Elwood Wines Lamb RecipeWaitangi Day is a public holiday in New Zealand and Kiwis from all around the world will be celebrating this weekend.  This delicious lamb roast is traditionally served in our house on February 6th to commemorate the day the Maoris signed over sovereignty of New Zealand to Queen Victoria in 1840.

Waitangi Lamb
Serves 4-6

Get your butcher to bone the shoulder for you then stuff it with this lovely scented stuffing.

200g chopped dried apricots
1 small onion
3tbsp butter
4 slices stale bread crumbed
2 tbsp chopped fresh thyme
1 shoulder or leg of lamb boned (keep the strings)
2 tbsp olive oil
Serve with Roast Potatoes and Kumera (sweet potatoes) and peas

Cover chopped apricots with boiling water and soak while you heat the oven to 200C/ 400F/ Gas 6.
Chop the onion finely and cook gently in a small pan with the butter.
Remove from heat and add soaked apricots, bread crumbs and chopped thyme – mix well together and spread over the unrolled lamb.
Roll and re-tie as neatly as you can.
Place meat and potatoes in a roasting tin and brush well with the oil.
Add salt and pepper to taste.
Cook until the juices run clear, about 1 hour 15 minutes.
Rest in a warm place for 20 minutes while the stuffing settles.
Serve cut in slices with the peas and a minty gravy.

Try this dish with a rich New Zealand red such as our Crossings, Pinot Noir 2009 – a beautifully crafted wine from grapes grown in the picturesque Awatere Valley in New Zealand’s Marlborough region, at the northern tip of the South Island.

Finish up with a Pavlova decorated with Kiwi fruit to complete the feast!

Enjoy!

Karl

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One Comment leave one →
  1. February 3, 2012 6:10 pm

    Sounds delicious – definitely going to try it this weekend – Happy Waitangi Day! I’ll raise a glass of your finest Pinot Noir in celebration!

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