INGREDIENTS
- 1,8kg of shoulder of sheep boned
- dry apricot 75g
- 2c. with dry grape soup
- � cup of long-grain rices
- butter 25g
- 1 chopped onion
- chopped nut 25g
- the peel of a lemon
- 1/2c. with ground seed coffee of coriandre
- salt and pepper
    PREPARATION
Put the dry apricots and grapes to soak 12h in a fresh water bowl. There make boil a salted water pan, make cook rice during 18mn then drain and let it cool. At the end of 12h, drain the fruits and chop apricots. Make heat the furnace with 180�C.

Dissolve butter with soft fire in a thick casserole. There make return the onion during 5 to 6mn, while stirring up then add rice, the fruits, nuts, the piece of lemon peel and the coriandre. Salt and pepper. Mix the whole then withdraw fire.

Salt and pepper the shoulder of lamb, fill up it with the joke then proceed to the seam while taking care of well tightening the wire. Lay out the shoulder stuffed on a grid, put the bone withdrawn in the content of the grid to give taste to the juice of cooking. Charge and let cook approximately 90mn. Once the cooked meat, lay out it on a dish of service.

Degrease the juice of cooking of the shoulder by posing the bottom of the grid on fire and add 3 to 4 spoons with hot water soup. Make boil during approximately 2mn and scrape the container in order to dissolve meat juices. Rectify the seasoning.

You can separately be used sauce in a saucer or the same dish as service on which you posed the stuffed shoulder.