Lamb Breast, Sausage Stuffing Recipe
Ingredients
1 pound sausage
1 cup chopped celery
1 large clove garlic, minced
1 package (8 ounces) herb-seasoned stuffing mix
1 can (10 1/2 ounces) condensed onion soup
2 breasts of lamb with pocket for stuffing (about 2 pounds each)
2 teaspoons rosemary, crushed
1 can (10 1/2 ounces) condensed cream of mushroom soup
1/3 cup water
1/4 cup chopped chutney
Directions
In skillet, brown sausage and cook celery with garlic.
Add stuffing mix and 1 cup onion soup.
Toss lightly.
Spoon 1/2 stuffing into each breast; fasten with skewers.
Rub each breast with 1 teaspoon rosemary.
Roast at 325 °F. for 1 hour 15 minutes or until done (35 to 40 minutes per pound or 175°F. on meat thermometer).
Remove meat from pan.
Pour off fat, saving drippings.
On top of range, in roasting pan, add mushroom soup, water, chutney, and remaining onion soup.
Heat, stirring to loosen browned bits.
Add stuffing mix and 1 cup onion soup.
Toss lightly.
Spoon 1/2 stuffing into each breast; fasten with skewers.
Rub each breast with 1 teaspoon rosemary.
Roast at 325 °F. for 1 hour 15 minutes or until done (35 to 40 minutes per pound or 175°F. on meat thermometer).
Remove meat from pan.
Pour off fat, saving drippings.
On top of range, in roasting pan, add mushroom soup, water, chutney, and remaining onion soup.
Heat, stirring to loosen browned bits.
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