Rice Stuffed Breast Of Lamb
|For the stuffing|
|Garlic||2 Clove (10 gm)|
|Long grain rice||4 Ounce (100 Grams)|
|Water||1⁄2 Pint (300 Milliliter)|
|Freshly ground black pepper||To Taste|
|Grated lemon rind||2 Teaspoon|
|Lamb breast||2 1⁄4 Pound (1 Kilogram Breast)|
This could be said to be an old fashioned dish'.
The joint is a very economical one and it is full of flavour, but it does have a higher percentage of fat than other cuts so it is not chosen as often as other parts of lamb.
If you are anxious to reduce the fat content of your meals, cut away excess fat before and after cooking.
The stuffing contains only the small amount of fat from the egg yolk.
Peel and finely chop the onions and the garlic.
Put the rice into a pan with the cold water, onions, garlic and a little seasoning.
Bring the liquid to the boil, stir the rice with a fork, cover the pan and simmer until the rice is just tender.
If any excess liquid remains, boil briskly in an uncovered pan until drier.
Add the lemon rind and the egg, with any extra seasoning required.
Bone the breast of lamb if this has not been done by the butcher.
Spread the joint with the rice stuffing, roll firmly and tie in several places with string.
Put into the roasting tin, on a rack if possible.
Do not cover the meat.
Cook for 30 minutes in a hot oven, preheated to 200Â°C/400Â°F, Gas Mark 6; this extracts much of the fat.
Pour away any fat, then lower the heat to 160Â°C/325Â°F, Gas Mark 3 and continue cooking for a further 1 hour.
Remove the string and cut the joint into neat slices.
Serve with rosemary flavoured gravy.