California Stuffed Breast Of Lamb
|Onion||1 Cup (16 tbs), chopped|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Bread crumbs||1 1⁄2 Cup (24 tbs)|
|Raisins||1⁄2 Cup (8 tbs)|
|Egg||1 , beaten|
|Lamb breast||3 Pound (Without Bones)|
|Garlic powder||1 Tablespoon|
|Seasoned flour||2 Tablespoon|
|Stock||1 Cup (16 tbs)|
Melt butter; cook onion and celery slowly until soft without browning.
Mix into bread crumbs; add raisins, sugar, and grated rind of 2 oranges and 1 lemon.
Add juice of lemon and egg; season with salt and pepper.
Add sections of 2 oranges; mix well.
Let stand a few minutes before using.
Flatten lamb; dust over with garlic powder.
Spread orange stuffing evenly over meat about 14 inch thick. (Any left over can be cooked separately in buttered dish.)
Roll meat tightly; tie in 3 or 4 places with white string.
Roll in seasoned flour.
Warm oil in baking pan in oven.
Add lamb; baste well.
Cook in preheated 350Â°F oven 1 1/2 hours; baste every 15 minutes.
For last 10 minutes turn up oven to 400 Â°F to brown outside of roll.
When meat is tender and cooked through, remove; keep warm on serving dish.
Pour away excess fat; reserve juices.
Add 1 teaspoon flour; mix well.
Add stock and grated rind and juice of 1 orange; bring to boil.