Stuffed Breasts Of Lamb
|Lamb breast||2 Large (Boned)|
|Ground black pepper||To Taste|
|Onions||2 Medium, peeled and chopped|
|Cooked rice||75 Gram|
|Dried thyme||10 Milliliter|
|Dry cider/White wine||150 Milliliter|
|Butter||2 1⁄2 Ounce|
|Cooked rice||3 Ounce|
|Dried thyme||2 Teaspoon|
|Flour||1 1⁄2 Ounce|
|Dry cider/White wine||1⁄4 Pint|
Trim the breasts of lamb of any gristle, membrane and excess fat.
Cut each one in half and season lightly.
Melt 25 g (1 oz) butter and fry one onion until lightly browned.
Stir in the rice, raisins, half the thyme and plenty of seasonings.
Divide stuffing between the four pieces of lamb, spreading it evenly over the inside of the meat.
Roll each piece up and secure with wooden cocktail sticks.
Place in a roasting tin and cook in a hot oven for 3/4 to 1 hour, or until well browned and cooked through.
Baste several times during cooking.
Remove to a serving dish and keep warm.
To make the sauce, melt the remaining butter and fry the second onion until soft.
Stir in the flour and cook for 1 minute, then gradually add the stock and cider or wine and bring to the boil for 2 minutes.
Add the remaining thyme and seasonings to taste.
Garnish the lamb with fresh herbs, and serve with the sauce.