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Lamb Stuffed With Pine Nuts And Coriander

American.Gourmet's picture
Ingredients
  Leg lamb 4 1⁄2 Pound, boned and trimmed of fat (2 Kilogram)
  Olive oil 3 Tablespoon
  Coriander seeds 1 Tablespoon, crushed
  Garlic 4 Clove (20 gm), peeled, crushed
  Long grain rice 2 1⁄2 Ounce, cooked, drained (654 Gram)
  Currants/Seedless raisins 2 Ounce (50 Gram)
  Pine nuts 2 Ounce (50 Gram)
  Ground cinnamon 1⁄2 Teaspoon
  Egg 1⁄2 , beaten
  Salt To Taste
  Pepper To Taste
Directions

GETTING READY
1) With an absorbent kitchen paper, pat the lamb to make it dry.
2) Preheat the oven.

MAKING
3) Mix corriander seeds with oil, garlic, salt and pepper.
4) Rub the mixture onto the lamb from on all the sides, in and out.
5) In a bowl, place all the stuffing ingredients and mix them well.
6) Spoon the stuffing mixture in the lamb caities.
7) Roll the stuffed lamb pieces and tie with strings or place them in skewers.
8) In a large roasting tin, place the rolled lamb and in preheated oven cook 2 1/2-3 hours.
9) Keep basting the lamb ocassionaly.

SERVING
10) While serving carve the lamb into slices.
11) Serve the lamb slices warm.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Dish: 
Stuffing
Ingredient: 
Lamb
Interest: 
Gourmet
Preparation Time: 
20 Minutes
Cook Time: 
140 Minutes
Ready In: 
160 Minutes
Servings: 
10

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