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Lemon And Mushroom Breast Of Lamb

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Ingredients
  Fresh white breadcrumbs 50 Gram
  Finely grated lemon rind 5 Milliliter
  Lemon juice 30 Milliliter (2 Spoons, 15 Milliliter Each)
  Mushrooms 50 Gram, cleaned and chopped
  Onion 1 Small, peeled and finely chopped
  Dried rosemary 2 1⁄2 Milliliter
  Salt To Taste
  Freshly ground black pepper To Taste
  Egg 1 , beaten
  Lamb breast 1 Pound, trimmed and boned (As Required)
  Lard/Margarine 25 Gram
  Brown stock/Water and 1/2 beef stock cube 450 Milliliter, hot
Directions

GETTING READY
1) In a mixing bowl, combine together the breadcrumbs, lemon rind and juice, mushrooms, onion, rosemary and salt and pepper.
2) Bind the mixture with the egg.
3) With skin side down, lay the lamb, and spread the stuffing over the lamb to within 2.5 cm/1 inch of the edges.
4) With string secure the rolled up lamb.

MAKING
5) In the cooker, heat the lard or margarine and let the lamb brown well on all sides.
6) Lift out and drain off any excess lard or margarine from the cooker.
7) Stir in the hot stock or water and stock cube and stir well to remove any residues from the base of the cooker.
8) Put the trivet in the cooker, rim side down.
9) Stand the joint on the trivet and season well with salt and pepper.
10) Place the lid to close the cooker, bring to high pressure and cook for 30 minutes.
11) Reduce the pressure quickly.
12) Remove the string from the meat before serving.

SERVING
13) Serve the lamb hot with some bread.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Greek
Course: 
Main Dish
Ingredient: 
Lamb
Interest: 
Quick
Servings: 
4

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