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Glazed Stuffed Lamb Loaf's picture
  Onion 1 Medium, chopped
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Chopped dried apricots 1⁄2 Cup (8 tbs)
  Instant chicken broth 1 Teaspoon (1 Envelope)
  Leaf marjoram 2 Teaspoon, crumbled
  Water 3⁄4 Cup (12 tbs)
  Soft white bread cubes 4 Cup (64 tbs)
  Lean ground lamb 2 Pound
  Egg 1
  Salt 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Mint jelly 1⁄4 Cup (4 tbs)

1. Saute onion in butter or mar-
garine until soft in a large skillet; stir in apricots, instant chicken broth, 1 teaspoon of the marjoram and water; heat to boiling.
2. Remove skillet from heat; stir in bread cubes until well blended; allow to cool while making meat mixture.
3. Combine lamb, egg, salt, remaining 1 teaspoon marjoram and pepper in a large bowl. Mix lightly until well blended. Press mixture on a piece of foil or waxed paper to a 16 x 11-inch rectangle.
4. Spread stuffing mixture over meat layer. Starting at short end, gently roll up the meat pinwheel, using foil or waxed paper to aid in rolling. Place in a shallow baking pan, seam-side down.
5. Bake in moderate oven (350°) for 1 hour. Melt jelly in a small saucepan; brush over meat roll. Bake 10 minutes longer, or until well glazed. Transfer to heated serving platter with 2 wide spatulas. Garnish with canned apricots and fresh mint, if you wish.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
5 Minutes

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Glazed Stuffed Lamb Loaf Recipe