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Lamb Roulades

chef.alexande's picture
<p><a href="http://commons.wikimedia.org/wiki/File:Roulade.JPG">Image Credit</a></p>
Ingredients
  Lamb breast 2 Large, boned
  Freshly ground black pepper 1
  Celery stalks 2 , trimmed
  Cooking oil 1 Tablespoon
  Condensed mushroom soup 10 1⁄2 Ounce (1 Can)
  Water 1⁄4 Pint
  Dried rosemary 1⁄2 Teaspoon (Leveled)
Directions

GETTING READY
1) Cut the boneless lamb pieces into 1 inch strips widthwise.
2) Sprinkle little pepper over the meat pieces.
3) According to the width of the meat strips, cut the celery stalk and place one on every strip.
4) Roll the strips and tie with strings or secure in cocktail sticks.

MAKING
5) In a frying pan, fry the lamb strips until brown from all the sides.
6) Drain the pieces.
7) In a casserole or foil container, place the meat pieces.
8) Mix the soup with water and dried rosemary.
9) In a pan, heat the soup and pour over the meat.

FINALIZING
10) Cover the casserole and cook in oven at the temperature of 325 degrees F.
11) Cool the lamb quickly.

SERVING
12) Reheat before serving.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Asian
Course: 
Main Dish
Method: 
Braising
Dish: 
Dry Curry
Ingredient: 
Lamb
Preparation Time: 
20 Minutes
Cook Time: 
80 Minutes
Ready In: 
100 Minutes
Servings: 
4

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