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Stuffed Breasts Of Lamb

Meat.Bible's picture
Ingredients
  Lamb breast 2 Large (Boned)
  Ground black pepper To Taste
  Butter 65 Gram
  Onions 2 Medium, peeled and chopped
  Cooked rice 75 Gram
  Raisins 50 Gram
  Dried thyme 10 Milliliter
  Flour 40 Gram
  Stock 300 Milliliter
  Dry cider/White wine 150 Milliliter
  Thyme/Parsley 1
  Butter 2 1⁄2 Ounce
  Cooked rice 3 Ounce
  Raisins 2 Ounce
  Dried thyme 2 Teaspoon
  Flour 1 1⁄2 Ounce
  Stock 1⁄2 Pint
  Dry cider/White wine 1⁄4 Pint
  Salt To Taste
  Pepper To Taste
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Lamb

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