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Stuffed Roast Of Lamb With Mint Sauce

creative.chef's picture
Ingredients
  Butter 2 Ounce (About 50 Grams Or 0.25 Cup)
  Onion 1 , peeled and chopped
  Fresh breadcrumbs 1⁄4 Pound (About 100 Grams Or 2 Cups)
  Rosemary 1 Tablespoon (About 15 Milliliter)
  Thyme 1 Tablespoon (About 15 Milliliter)
  Egg 1 , beaten
  Lamb loin 4 Pound, boned (About 2 Kilograms)
  Melted butter 2 Tablespoon (About 30 Milliliter)
  White wine 3 Tablespoon (About 45 Milliliter)
  Mint leaves 1⁄4 Cup (4 tbs), finely chopped (About A Handful)
  Castor sugar 1 Tablespoon (Fine Granulated, About 15 Milliliter)
  Boiling water 1 Fluid Ounce (About 30 Milliliter Or 2 Tablespoon)
  Dry white wine 3 Tablespoon (About 45 Milliliter)
  Salt 1 Pinch
  Corn flour 1 Teaspoon (Cornstarch, About 5 Milliliter)
  Salt To Taste
  Pepper To Taste
Directions

1 Melt the butter and fry the onion until soft.
In a bowl, mix the onion, breadcrumbs and herbs, adding enough beaten egg to bind.
Season and spread over the lamb.
Roll up the joint and secure it with string.
2 Place the lamb in a roasting dish with the melted butter and wine and bake for 1 1/2-2 hours, basting frequently, until cooked.
3 Mix the mint and sugar and pour over the boiling water.
Add the wine and salt and mix well.
4 Place the cooked lamb on a serving dish and keep warm.
Combine the juices in the roast- ing pan with the sauce.
Pour into a pan and add the cornflour (cornstarch) blended with a little water.
Stir continually over a gentle heat until thickened.
Serve the lamb, garnished with parsley, with the sauce and stuffed onions and buttered carrots.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Servings: 
8

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