Colonial Goose is a traditional Irish recipe for a classic dish of tunnel-boned lamb with a mix of apricots, breadcrumbs and butter that's marinated in a mix of red wine and vegetables and which is oven roasted and served with a gravy made from the marinade. The full recipe is presented here and I hope you enjoy this classic Irish version of: Colonial Goose.
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Ingredients:
1 leg of lamb (about 2.3kg), tunnel boned (keep the bones)
120g dried apricots
1/4 tsp dried thyme
120g fresh white breadcrumbs
1/4 tsp salt
30g butter
black pepper, to taste
1 tbsp clear honey
1 medium egg, beaten
60g onion, chopped
225g carrots, sliced
3 parsley sprigs
180g onions, sliced
150ml red wine
1 bay leaf
Method:
24 hours beforehand prepare the stuffing. Coarsely chop the apricots then mix with the breadcrumbs and chopped onions. Melt the butter and pour over the mixture before adding the honey, salt, black pepper and thyme. Mix thoroughly then add the beaten egg, mixing well to combine. Stuff the mixture loosely into the cavity in the lamb then sew up the opening.
Prepare the marinade by combining all the remaining ingredients together. Place the lamb in a plastic bag along with the bones then pour in the marinade mix. Seal well, sucking out any excess air then place in a bowl (just in case the bag leaks) then refrigerate over night, turning occasionally to ensure even marinading.
The following day, remove the lamb from the marinade and dry well. Drain the marinade (but reserve the liquid) then add a little oil to the base of a roasting tin and briefly fry the vegetables. Place the lamb on top then transfer to an oven pre-heated to 175°C and roast for 55 minutes per kg (oven-ready weight). Meanwhile, crack the bones and fry briefly to colour then add to a pan with a halved onion, add 500ml water and bring to a boil. Reduce to about 100ml.
When the lamb is done, remove from the oven then slice away the strings cover and set aside to rest for 15 minutes. Remove the vegetables from the roasting tin then pour off the roasting juices into a jug, leaving 2 tbsp of fat in the pan. Heat this then scatter 2 tbsp flour over the top, stirring well to combine into a smooth roux. Skim off any fat from the reserved roasting juices and pour the watery part into the roux, stirring to combine. Now add the reserved marinade and as much lamb stock as is needed. Bring to a simmer and cook until thickened.
Slice the lamb and serve the gravy as an accompaniment.
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