Rolled Breast Of Lamb
|Lamb breast||3 Pound, boned and rolled|
|Fresh white breadcrumbs||1 Cup (16 tbs)|
|Chopped fresh mint/Dried mint||2 Teaspoon|
|Onion||1 Small, finely chopped|
|Shredded suet||3 Tablespoon|
|Egg||1 , beaten|
|For browning agent|
|Tomato sauce||1 Tablespoon, mixed with 1 teaspoon dark brown sugar|
|Dark brown sugar||1 Teaspoon|
|Mint sprigs||2 (for garnish)|
|Lemon halves||2 (for garnish)|
1 To make up the stuffing, mix all ingredients for stuffing together and combine with the egg.
2 Roll out the lamb and spread the stuffing evenly over the entire surface. Re roll the lamb and tie firmly with string along the length of roll at 2.5cm/1 inch intervals
3 Place two upturned saucers in the base of a 3 x 20 x 5cm/ 12x8x2 inch ovenproof glass dish.
4 Brush the top of the lamb liberally with the browning agent. Put into a roasting bag, tuck in the end and pierce.
5 Place the joint in the prepared dish and microwave on full power for 25 minutes. Give the dish a half turn twice during cooking.
6 Stand, covered in foil, for 20 minutes.
7 Slit the roasting bag to expose the surface of the joint and put under a preheated grill (broiler) for 5 minutes until crisp and brown. Serve immediately with mint and lemon halves.