Lamb Croustade Recipe
This Lamb Croustade recipe is brilliant. I served it for a few unexpected guests with sauce last week and they loved it. I have been giving its recipe to all of them ever since. Try this Lamb Croustade for yourself.
Ingredients
| Butter | 2 Tablespoon | |
| Ground lamb | 1 Pound | |
| Onion | 1 , chopped | |
| Rice | 1/2 Cup (16 tbs) | |
| Beef Stock | 1 1/2 Cup (16 tbs) | |
| Parsley | 1/4 Cup (16 tbs), chopped | |
| Sage | 1/2 Teaspoon | |
| Dry mustard | 1/4 Teaspoon | |
| Pinch of cinnamon | ||
| 1 loaf of crusty bread | ||
| Tomato sauce | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
– Preheat oven to 325 °F (160 °C).
– In a stove-top casserole, melt butter and brown the lamb lightly, then add onion and rice.
– Add beef stock, parsley, salt, pepper, sage, mustard, and cinnamon and bring to a boil. Let mixture simmer for 20 minutes or until liquid is completely absorbed.
– Cut a 3/4 inch (2 cm) slice off one end of crusty bread, remove soft part of bread, leaving a 1/2 inch (1.25 cm) layer under the crust.
– Fill cavity with lamb mixture and replace end slice.
– Wrap stuffed crusty bread in thick aluminum foil and bake for 20 to 30 minutes.
– Cut into thick slices and coat with tomato sauce.
– In a stove-top casserole, melt butter and brown the lamb lightly, then add onion and rice.
– Add beef stock, parsley, salt, pepper, sage, mustard, and cinnamon and bring to a boil. Let mixture simmer for 20 minutes or until liquid is completely absorbed.
– Cut a 3/4 inch (2 cm) slice off one end of crusty bread, remove soft part of bread, leaving a 1/2 inch (1.25 cm) layer under the crust.
– Fill cavity with lamb mixture and replace end slice.
– Wrap stuffed crusty bread in thick aluminum foil and bake for 20 to 30 minutes.
– Cut into thick slices and coat with tomato sauce.
Chef
