Country Women’s Association’s pecan lamb recipe
Edna Thompson’s pecan lamb
1.5kg lamb (leg, loin or shoulder)
1 litre water
1 tablespoon chopped onion
salt and pepper
1 medium onion, chopped
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
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