Author: Suresh Dhamothiran

Name: Fruity Rolled Lamb Shoulder with Onion Gravy & Boulangère Potatoes
Cook time: 8 h 15 min
Yield: 8
Ingredients: 2.5kg rolled boneless shoulder of lamb (see above); FOR THE STUFFING; 2tbsp pine nuts; 1tbsp olive oil, plus extra to drizzle; 3 large onions (about 500g total), finely sliced; 1 small tart eating apple, coarsely grated; 50g soft dried figs, roughly chopped; 50g soft dried pear or apple, roughly chopped; 50g raisins; 40g fresh or dried breadcrumbs; Finely grated zest 1 orange; 1tsp ground cinnamon; 1 medium egg, beaten; FOR THE POTATOES; 25g butter, plus extra to grease; 1.5kg floury potatoes; 2 garlic cloves, finely chopped; 1 litre hot vegetable stock; FOR THE GRAVY; 200ml red wine; 2tbsp cornflour; 400ml vegetable stock

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