Roast Stuffed Breast Of Lamb
|Lamb breast||2 Kilogram, boned (2 Pieces, 900 Gram Each)|
|Season salt||To Taste|
|Onion||1 Large, chopped|
|Fresh white breadcrumbs||100|
|Oranges||2 , rind grated|
|Orange||1 , juiced|
Prepare the lamb by removing excess fat and outer skin.
Sprinkle inner side with salt To make the stuffing melt the butter in a small pan.
Saute the onion until tender.
Stir in the remaining ingredients including sufficient orange juice to form a stiff paste.
Spread the stuffing over the meat.
Roll up and tie securely with string.
Transfer to the Slo cooker.
Cook for recommended time.
Remove from the Slo cooker, cut and remove the string and keep hot If you wish to use the juices for gravy, skim off excess fat with a spoon or kitchen paper.
Pour into a saucepan.
Add 150ml (1/4 pt) stock Blend 15ml (1 tbsp) cornflour with a little water.
Stir into the gravy.
Bring to the boil and continue to boil stirring all the time, until thickened.