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Lamb Loin Roast

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  Lamb loin roast 3 Pound
  Rice 1 Cup (16 tbs) (Blue Rose)
  Ground beef/Lamb 1 Cup (16 tbs)
  Pine nuts 1⁄2 Cup (8 tbs)
  Sliced almonds 1⁄4 Cup (4 tbs)
  Salt 1 Teaspoon
  Black pepper 1⁄2 Teaspoon
  Allspice 1⁄2 Teaspoon
  Cinnamon 1⁄4 Teaspoon
  Cloves 1⁄8 Teaspoon
  Water 1 Cup (16 tbs)
  Cinnamon stick 1 Inch
  Whole peppercorns 8
  Whole cloves 4
  Whole allspice 4
  Bay leaves 3
  Yogurt 1 Cup (16 tbs)
  Salt To Taste
  Pepper To Taste

When you buy the meat, have your butcher cut a pocket in the lamb roast.
Sprinkle the outside and inside of the roast with salt and pepper.
Set aside.
Soak the rice with cold, salty water.
Set aside.
Meanwhile, prepare the filling by combining the ground meat, nuts and spices.
Stir in the washed rice, mixing well.
Fill the pocket with the stuffing.
Skewer the pocket shut or sew with a large needle and thread.
Place the roast in a large heavy pan.
Cover with water and add the remaining cooking ingredients.
Bring to boil over high heat.
Reduce heat and simmer one hour.
Drain the liquid.
Transfer the lamb to a lightly greased roasting pan.
Spread the yogurt evenly over the meat and roast at 350 degrees about thirty minutes or until nicely browned.

Recipe Summary

Side Dish

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Lamb Loin Roast Recipe