Stuffed Roast Lamb With Potatoes

Ingredients

• 3½ to 4 pounds shoulder of lamb
• 2 cups stale bread crumbs
• 1 tablespoon finely cut onion
• 1 tablespoon drippings
• 1 tablespoon chopped parsley
• 1 teaspoon salt
• 1/8 teaspoon pepper
• 1 cup cold water
• 1 quart white potatoes, peeled and boiled
• 1 tablespoon flour
• Cold water for slurry

Method

1. 1 Mix bread crumbs, onion, drippings, parsley, salt, and pepper. Stuff into the lamb's pocket and sew shut.
2. 2 Place lamb in a hot oven (425°F) for 20 minutes to sear. Season and pour 1 cup cold water over it.
3. 3 Roast for 45 minutes. Add boiled potatoes and roast until potatoes are browned, adding water as needed.
4. 4 Remove lamb and potatoes. Whisk flour with cold water into the pan drippings to make 2 cups of gravy. Cook until smooth.