Stuffed Lamb Roll
|Lean lamb breast||1 , boned|
|Thin gammon slice||1|
|Hard boiled eggs||3 , boiled|
|White wine||150 Milliliter (1 1/2 Deciliter)|
|Thyme sprig/Sage leaf||1|
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.