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Stuffed Lamb Roll

Meat.Bible's picture
Ingredients
  Butt end leg of lamb 5 Pound
  Salt To Taste
  Brown rice 1 Cup (16 tbs), uncooked
  Butter 4 Tablespoon
  Onion 1
  Celery 1 Cup (16 tbs), finely chopped
  Ground cinnamon 1⁄4 Teaspoon
  Ground nutmeg 1⁄4 Teaspoon
  Walnuts 1⁄2 Cup (8 tbs), chopped
  Mint 1 Tablespoon, chopped
Directions

GETTING READY
1) Preheat the oven to 325 degree F

MAKING
2) Into a medium saucepan, dab in some butter and add the rice
3) Toast the rice lightly and then add the onion and saute till tender
4) Add in the celery, water, salt, cinnamon, and nutmeg
5) Cover with the lid and allow to simmer for 40 minutes till the liquid is all absorbed and rice becomes tender
6) Fold into the cooked rice the nuts and mint
7) Place the cooked rice into a baking dish and bake for an hour at 325F
8) While the rice is being baked, place the lamb onto a counter
9) With the meat side down and the bone side up, cut off the bones that are seen
10) Using a sharp knife, feel along the meat for the bone and pull the meat away to get the bone exposed
11) Place the boned meat flat with the skin side down
12) Into the cavity fill the brown rice stuffing
13) Roll the meat and fasten the meat with a string
14) Sprinkle the meat with salt
15) Place the meat into a roasting pan and roast for 2 hours at 325 F till the meat is well cooked
16) Once the meat is roasted, place the meat onto a serving platter and allow to rest
17) Cut the string off and slice

SERVING
11) Serve the sliced meat with some lamb gravy

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Continental
Course: 
Main Dish
Method: 
Roasted
Interest: 
Holiday
Ingredient: 
Lamb
Preparation Time: 
20 Minutes
Cook Time: 
180 Minutes
Ready In: 
200 Minutes

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