Crispy Sage Lamb
|Butter||1⁄2 Ounce (About 15 Gram)|
|Onion||1⁄2 , chopped|
|Onion soup powder||1 Tablespoon|
|Milk||1⁄4 Pint (About 150 Milliliter)|
|Cooked lamb||10 Ounce, chopped (Use Cold, About 300 Gram)|
|Sage and onion stuffing mix||3 1⁄2 Ounce (About 1/2 X 95 Gram, 1 Packet)|
|Boiling water||1⁄4 Pint (About 150 Milliliter)|
|Dried sage||1⁄2 Teaspoon|
|Lancashire cheese||1 Ounce, grated (About 25 Gram)|
|Tomato||1 , sliced (To Garnish)|
Melt the butter in a saucepan, add the onion and fry until soft.
Stir in the soup powder, then gradually blend in the milk.
Heat, stirring, until the sauce thickens.
Add the lamb and cook until heated through.
Make up the stuffing with the boiling water as directed on the packet.
Stir in the sage, cheese and salt and pepper to taste.
Place the lamb in a warmed, greased 600 ml (1 pint) ovenproof dish.
Spoon the stuffing over the top and place under a preheated hot grill until the topping is crisp and brown.
Garnish with tomato slices.