Stuffed Shoulder Of Lamb Valencia

1 tablespoon vegetable oil
1 onion, chopped
175g cooked long-grain rice
2 tablespoons chopped fresh parsley
100g seedless raisins
grated rind and juice of 1 lemon
25g walnuts, chopped
salt and pepper
1 egg, beaten
1.6 kg shoulder of lamb, boned
1 clove garlic, cut into slivers
2 tablespoons plain flour
300ml meat stock
2 tablespoons single cream
1 tablespoon chopped fresh parsley
lemon wedges, to garnish

Place oil and onion in a pan.
Add the rice, parsley, raisins, lemon rind and juice, walnuts, salt and pepper, blending well.
Bind together with the beaten egg.
Stuff the shoulder of lamb with the rice mixture and sew the openings.
Using a sharp knife, make incisions in the lamb and insert the garlic silvers.
Place in a roasting rack. Cover and cook.
Remove and discard any excess fat from the cooking juices except for 1 tablespoon.
Place in a bowl, blend with the flour.
Gradually add the stock and cook until creamy.
Stir in the cream, parsley and salt and pepper to taste.
Place the meat on a warmed serving dish and garnish with lemon wedges.
Serve the sauce separately.
Serves 6.