New South Wales

Country Women’s Association’s pecan lamb recipe

Edna Thompson’s pecan lamb. Photograph: Penguin Books

Edna Thompson’s pecan lamb

1.5kg lamb (leg, loin or shoulder)

Stock
lamb bones
1 litre water
1 tablespoon chopped onion
1 carrot
bouquet garni
salt and pepper

Stuffing
125g pecans
1 medium onion, chopped
60g butter
1⁄2 cup fresh breadcrumbs
1 tbsp chopped parsley
1 tsp marjoram
juice and grated rind of 1⁄2 a lemon
1 egg, beaten
salt and pepper to taste
1 glass white wine

Lemon sauce

30g butter
1 tbsp plain flour
1 cup reserved stock
1 tbsp redcurrant jam
juice of 1⁄2 lemon
juice of 1⁄2 orange
1 tbsp chopped mint

Preheat oven to 190C.

Remove the bones from lamb and place them in a saucepan. Add water, onion, carrot, bouquet garni and seasoning. Simmer for about 50 minutes. Strain and reserve 1 cup of stock for the sauce.

For stuffing, blend pecans in a food processor. Cook onion in butter, add nuts, breadcrumbs and herbs. Mix in lemon juice and rind and enough egg to bind. Season well.

Spread the lamb with the stuffing and roll up and secure with poultry pins or fine string.

Rub surface of lamb with butter and place into a roasting dish. Pour over the wine, cover the meat with buttered baking paper, and roast for 1 to 1 1⁄2 hours, basting from time to time.

After 40 minutes, turn the meat and remove paper.

For lemon sauce, melt butter, stir in flour and cook slowly. Add stock, redcurrant jam and fruit juices and blend until smooth. Season well and stir over a gentle heat until boiling.

Tip off fat from roasting pan and strain any remaining juices into the sauce. Place meat into a serving dish. Add chopped mint to sauce and spoon a little over the meat. Serve the rest of the sauce in a gravy boat.

This is an edited extract from Country Women’s Association Country Classics (Penguin Random House, $45). Next week, CWA’s bush casserole