Lamb Rolls With Watercress Recipe
Ingredients
Stuffing
1 cup watercress, chopped
1 egg, beaten
3 tbsp Parmesan cheese, grated
Salt and pepper
2 short loins oi lamb, boned as in technique opposite
3 tbsp peanut oil
3 tbsp onion, chopped
3 tbsp flour
1 cup lamb or beef broth
Directions
Preheat oven to 350 °F (175 °C).
In a small bowl, mix stuffing ingredients.
Cover each loin of lamb with half the stuffing.
Roll tightly.
Tie with a string.
In a frying pan, heat oil.
Lightly brown meat all over.
Add onion.
Season with salt and pepper.
Cook 1 minute.
Transfer lamb to an ovenproof dish.
Roast in oven 12 minutes.
Meanwhile, fold flour into lamb cooking fat, mixing until smooth.
While stirring, add broth in 2 steps.
Let liquid reduce by half.
Set aside.
Remove meat from oven.
Let stand 5 minutes.
Cut away string.
Slice meat into 10 rounds.
Place on a serving dish.
Coat with sauce.
In a small bowl, mix stuffing ingredients.
Cover each loin of lamb with half the stuffing.
Roll tightly.
Tie with a string.
In a frying pan, heat oil.
Lightly brown meat all over.
Add onion.
Season with salt and pepper.
Cook 1 minute.
Transfer lamb to an ovenproof dish.
Roast in oven 12 minutes.
Meanwhile, fold flour into lamb cooking fat, mixing until smooth.
While stirring, add broth in 2 steps.
Let liquid reduce by half.
Set aside.
Remove meat from oven.
Let stand 5 minutes.
Cut away string.
Slice meat into 10 rounds.
Place on a serving dish.
Coat with sauce.
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