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Stuffed Lamb Roll

chef.jackson's picture
Ingredients
  Lean lamb breast 1 , boned
  Pepper To Taste
  Thin gammon slice 1
  Hard boiled eggs 3 , boiled
  Butter 25 Gram
  Oil 1 Tablespoon
  White wine 150 Milliliter (1 1/2 Deciliter)
  Thyme sprig/Sage leaf 1
Directions

Ask your butcher to cut you a wide breast of lamb and to bone it.
Flatten out the meat.
Sprinkle with pepper and lay the gammon slice on top.
Arrange the eggs, end to end, across the centre.
Roll up the meat to form a neat roll and tie securely with string.
Heat the butter and oil in a heavy saucepan and fry the meat until golden on all sides.
Add the wine and herbs, cover pan closely, and simmer very gently for about 1 1/2 hours.
Serve hot, cut in slices with the juices poured over, or cool in the liquid and serve cold with salad.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Lamb
Preparation Time: 
40 Minutes
Cook Time: 
100 Minutes
Ready In: 
140 Minutes

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