California Stuffed Breast Of Lamb Recipe
California Stuffed Breast Of Lamb has a Fantastic taste.The Lemon Juice and Eggs gives the California Stuffed Breast Of Lamb Mind Blowing taste.
Ingredients
| Butter | 5 Tablespoon | |
| Onion | 1 Cup (16 tbs), chopped | |
| Celery | 1/2 Cup (16 tbs), chopped | |
| 1 1/2 cups fresh white bread crumbs | ||
| Raisins | 1/2 Cup (16 tbs) | |
| Sugar | 1 Teaspoon | |
| Oranges | 3 | |
| Lemon | 1 | |
| Egg | 1 , beaten | |
| 3 pounds breast lamb without bones | ||
| Garlic powder | ||
| Flour | 2 Tablespoon, seasoned | |
| Oil | 2 Tablespoon | |
| Stock | 1 Cup (16 tbs) | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Make stuffing.
Melt butter; cook onion and celery slowly until soft without browning.
Mix into bread crumbs; add raisins, sugar, and grated rind of 2 oranges and 1 lemon.
Add juice of lemon and egg; season with salt and pepper.
Add sections of 2 oranges; mix well.
Let stand a few minutes before using.
Flatten lamb; dust over with garlic powder.
Spread orange stuffing evenly over meat about 14 inch thick. (Any left over can be cooked separately in buttered dish.)
Roll meat tightly; tie in 3 or 4 places with white string.
Roll in seasoned flour.
Warm oil in baking pan in oven.
Add lamb; baste well.
Cook in preheated 350°F oven 1 1/2 hours; baste every 15 minutes.
For last 10 minutes turn up oven to 400 °F to brown outside of roll.
When meat is tender and cooked through, remove; keep warm on serving dish.
Pour away excess fat; reserve juices.
Add 1 teaspoon flour; mix well.
Add stock and grated rind and juice of 1 orange; bring to boil.
Melt butter; cook onion and celery slowly until soft without browning.
Mix into bread crumbs; add raisins, sugar, and grated rind of 2 oranges and 1 lemon.
Add juice of lemon and egg; season with salt and pepper.
Add sections of 2 oranges; mix well.
Let stand a few minutes before using.
Flatten lamb; dust over with garlic powder.
Spread orange stuffing evenly over meat about 14 inch thick. (Any left over can be cooked separately in buttered dish.)
Roll meat tightly; tie in 3 or 4 places with white string.
Roll in seasoned flour.
Warm oil in baking pan in oven.
Add lamb; baste well.
Cook in preheated 350°F oven 1 1/2 hours; baste every 15 minutes.
For last 10 minutes turn up oven to 400 °F to brown outside of roll.
When meat is tender and cooked through, remove; keep warm on serving dish.
Pour away excess fat; reserve juices.
Add 1 teaspoon flour; mix well.
Add stock and grated rind and juice of 1 orange; bring to boil.
Chef
