Crispy Sage Lamb Recipe


Difficulty LevelEasyHealth IndexAverage


 Butter1⁄2 Ounce (About 15 Gram)
 Onion1⁄2 , chopped
 Onion soup powder1 Tablespoon
 Milk1⁄4 Pint (About 150 Milliliter)
 Cooked lamb10 Ounce, chopped (Use Cold, About 300 Gram)
 Sage and onion stuffing mix3 1⁄2 Ounce (About 1/2 X 95 Gram, 1 Packet)
 Boiling water1⁄4 Pint (About 150 Milliliter)
 Dried sage1⁄2 Teaspoon
 Lancashire cheese1 Ounce, grated (About 25 Gram)
 Tomato1 , sliced (To Garnish)
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 1360 Calories from Fat 473

% Daily Value*

Total Fat 52 g80.8%

Saturated Fat 24.6 g122.8%

Trans Fat 0 g

Cholesterol 348.6 mg

Sodium 2555 mg106.5%

Total Carbohydrates 103 g34.3%

Dietary Fiber 10 g39.8%

Sugars 18.5 g

Protein 122 g244.8%

Vitamin A 33% Vitamin C 36.7%

Calcium 27.6% Iron 78.3%

*Based on a 2000 Calorie diet


Melt the butter in a saucepan, add the onion and fry until soft.
Stir in the soup powder, then gradually blend in the milk.
Heat, stirring, until the sauce thickens.
Add the lamb and cook until heated through.
Make up the stuffing with the boiling water as directed on the packet.
Stir in the sage, cheese and salt and pepper to taste.
Place the lamb in a warmed, greased 600 ml (1 pint) ovenproof dish.
Spoon the stuffing over the top and place under a preheated hot grill until the topping is crisp and brown.
Garnish with tomato slices.