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Stuffed Breast Of Lamb

creative.chef's picture
Ingredients
  Lamb breasts 2 (Boneless)
  Potatoes 2 Pound
  Small carrots 1 1⁄2 Pound
  White turnips 4
  Celery stalks 2
  Leeks 4
  Onion 1
  Cloves 4
  Butter 1⁄4 Cup (4 tbs)
  Broth 2 1⁄2 Cup (40 tbs)
  Bouquet garni 1
For stuffing
  Lamb kidneys 3
  Bacon slab 1⁄2 Pound
  Bulk sausage meat 1⁄2 Pound
  Ground allspice 1⁄2 Teaspoon
  Parsley 3 Tablespoon, chopped
  Dried marjoram 1 Teaspoon
  Egg 1
  Salt To Taste
  Pepper To Taste
Directions

GETTING READY
1) Preheat the oven to 325°.
2) Prepare and finely chop kidneys, chop bacon.
3) Peel potatoes and carrots.
4) Peel and halve turnips.
5) Chop celery and leeks.
6) Peel onion and spike with cloves.

MAKING
7) In a large bowl, mix all stuffing ingredients.
8) Cut a deep pocket in lamb and fill with stuffing.
9) Sew up opening.
10) If using two breasts, place together with skin side out and sew around sides.
11)Melt butter in flameproof casserole, add meat and brown all over.
12) Remove from pan.
13) Add vegetables and fry for 2 minutes.
14) Return meat and add broth, bouquet garni and salt.
15) Cover and cook in oven for 2 hours.
16) Slice meat.
17) Arrange vegetables around meat, discarding onion.
18) Boil broth till reduced by half.
19) Strain over vegetables.

SERVING
20) Serve the stuffed lamb with boiled rice.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Continental
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Lamb
Servings: 
6

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