Seasoned Breasts Of Lamb
|Lemon juice||1 Tablespoon|
|Garlic||2 Clove (10 gm)|
|Sausage meat||12 Ounce|
|Breadcrumbs||1⁄2 Cup (8 tbs)|
|Chopped parsley||2 Tablespoon|
|Chopped onion||2 Tablespoon|
Trim excess fat from boned breasts of lamb.
Place joints flat on working surface and sprinkle inside with lemon juice, salt and pepper.
Spread Sausage Forcemeat on each breast.
Roll up meat tightly and tie securely with white string or use metal skewers to hold together.
If desired, make incisions in meat and insert slivers of garlic.
Place on a rack in a roasting pan and cook in a moderate oven for 1-1 1/2 hours.
If any forcemeat remains, parboil some medium sized onions, remove centres and stuff with forcemeat.
Bake onions with the meat for 30 minutes.
Make gravy from juices.
To make sausage forcemeat, mix together sausage meat, bread crumbs, parsley and onion.
Season to taste.