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Braised Stuffed Breast Of Lamb

New.Wife's picture
Ingredients
  Lamb breast 2 Pound (1 In Number)
  Veal forcemeat 1⁄4 Cup (4 tbs)
For mirepoix
  Onions 2
  Carrots 2
  Turnip 1 Small
  Bacon rasher 1
  Bouquet garni 1
  Stock 3⁄4 Pint
  Dripping 1⁄2 Ounce
  Salt 1 Teaspoon (Leveled)
For the gravy
  Plain flour 1⁄2 Ounce
  Cold water 2 Tablespoon
Directions

GETTING READY
1. Pre-heat the oven to Regulo 6 or 400°F.
2. Using a knife, remove tough outer skin from meat if any. Trim off any excess fat, then bone the breast of lamb.
3. Ready the veal forcemeat: Spread the forcemeat down the centre of the breast of lamb. Roll up and secure it with a cotton string or skewer securely.
4. In a weighing machine, weigh the joint and calculate cooking time as in for roasting.
5. Wash and peel vegetables. Let them be whole or cut in half if very large.
6. Make bacon slices.

MAKING
7. In a double roasting tin, melt dripping . Sauté bacon lightly and remove.
8. Fry joint, browning on all sides, then remove. Sauté the vegetables until golden brown on all sides for about 5 to 7 minutes.
9. Just pour enough stock to cover the vegetables; put in seasoning and bouquet garni. Allow it to come to a boil.
10. Keep meat above the vegetables. Close the pan and lower heat, simmer gently for 3/4 of the total cooking time.
11. Then place the pan half way down the oven, and bake for the remainder of cooking time without lid.

SERVING
12. Serve hot with bread.

NOTE
Don't keep the pan lid on if cooked on top of stove.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Oceanian
Course: 
Main Dish
Method: 
Simmering
Occasion: 
Christmas
Ingredient: 
Meat
Preparation Time: 
30 Minutes
Servings: 
4

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