Cold Lamb with Apricot Stuffing Recipe
Ingredients
| Breasts of lamb - 2, boned | ||
| Butter | 1 Ounce | |
| Onions | 3 | |
| Carrots | 3 | |
| Dried apricots | 4 Ounce (For the Apricot Stuffing:) | |
| Seedless raisins | 4 Ounce (For the Apricot Stuffing:) | |
| Green pepper | 1 Large (For the Apricot Stuffing:) | |
| White breadcrumbs | 10 Ounce (For the Apricot Stuffing:) | |
| Salt | 1 Teaspoon (For the Apricot Stuffing:) | |
| Butter | 3 Ounce (For the Apricot Stuffing:) | |
Directions
GETTING READY
1. Trim excess fat from the meat and wipe clean with paper toweling.
2. Rub salt and pepper on both sides.
3. In a saucepan, combine apricots and raisins and cover with cold water.
4. Boil over medium heat until softened.
5. Drain, chop and add to a bowl.
6. Halve, deseed and chop the green pepper.
MAKING
7. To make the stuffing, in a mixing bowl, combine chopped apricots, raisins, green pepper, bread crumbs and seasonings.
8. Add melted butter to the mixture and stir with a fork to mix thoroughly.
9. On a clean table top or meat board, lay out meat, skin-side down.
10. Spoon and spread equal quantities of the stuffing on the breasts of lamb, keeping it within 1/2 inch (1 cm) of the edges.
11. Roll the meat starting from shorter side.
12. Tie with kitchen string.
13. In a large casserole or Dutch oven, melt the butter.
14. When butter begins to froth, arrange the stuffed lamb rolls.
15. Sear evenly on all sides
16. Remove and place on a platter and keep aside.
17. To the drippings in the pan, add the onions and carrots and sauté them till they are limp.
18. Arrange the lamb rolls over the bed vegetables.
19. Pour in sufficient water just enough to cover the vegetables.
20. Cover casserole with a lid and cook the meat on a low flame for 1 1/2 hours until tender.
21. Remove the meat logs to a platter.
22. Place a plate over them and press down using a heavy weight.
23. Leave to cool and press overnight
SERVING
24. Remove the string and trim ends.
25. Slice and arrange on a platter.
26. Serve cold accompanied with a gravy made with pan juices and mint sauce if you like.
1. Trim excess fat from the meat and wipe clean with paper toweling.
2. Rub salt and pepper on both sides.
3. In a saucepan, combine apricots and raisins and cover with cold water.
4. Boil over medium heat until softened.
5. Drain, chop and add to a bowl.
6. Halve, deseed and chop the green pepper.
MAKING
7. To make the stuffing, in a mixing bowl, combine chopped apricots, raisins, green pepper, bread crumbs and seasonings.
8. Add melted butter to the mixture and stir with a fork to mix thoroughly.
9. On a clean table top or meat board, lay out meat, skin-side down.
10. Spoon and spread equal quantities of the stuffing on the breasts of lamb, keeping it within 1/2 inch (1 cm) of the edges.
11. Roll the meat starting from shorter side.
12. Tie with kitchen string.
13. In a large casserole or Dutch oven, melt the butter.
14. When butter begins to froth, arrange the stuffed lamb rolls.
15. Sear evenly on all sides
16. Remove and place on a platter and keep aside.
17. To the drippings in the pan, add the onions and carrots and sauté them till they are limp.
18. Arrange the lamb rolls over the bed vegetables.
19. Pour in sufficient water just enough to cover the vegetables.
20. Cover casserole with a lid and cook the meat on a low flame for 1 1/2 hours until tender.
21. Remove the meat logs to a platter.
22. Place a plate over them and press down using a heavy weight.
23. Leave to cool and press overnight
SERVING
24. Remove the string and trim ends.
25. Slice and arrange on a platter.
26. Serve cold accompanied with a gravy made with pan juices and mint sauce if you like.
Chef
