Rice Stuffed Breast Of Lamb Recipe
I made this Rice Stuffed Breast Of Lamb last weekend when I had some unexpected guests-visit; believe me, it was dead simple and was a great hit too. In fact, the blend of lamb and stuffing ingredients gives out a delightful combination, which is sure to make a bland meal go ravishing and unforgettable!
Ingredients
| Onions | 2 Large (For the stuffing:) | |
| Garlic | 2 Clove (5gm) (For the stuffing:) | |
| 100 g/4 oz long grain rice | ||
| 300 ml/1/2 pint water | ||
| Ground black pepper | 1 To taste (For the stuffing:) | |
| 2 teaspoons grated lemon rind | ||
| Egg | 1 (For the stuffing:) | |
| 1 breast of lamb, weighing approximately 1 kg/2 1/4 lbs | ||
| Salt | To Taste | |
Directions
This could be said to be an old fashioned dish'.
The joint is a very economical one and it is full of flavour, but it does have a higher percentage of fat than other cuts so it is not chosen as often as other parts of lamb.
If you are anxious to reduce the fat content of your meals, cut away excess fat before and after cooking.
The stuffing contains only the small amount of fat from the egg yolk.
Peel and finely chop the onions and the garlic.
Put the rice into a pan with the cold water, onions, garlic and a little seasoning.
Bring the liquid to the boil, stir the rice with a fork, cover the pan and simmer until the rice is just tender.
If any excess liquid remains, boil briskly in an uncovered pan until drier.
Add the lemon rind and the egg, with any extra seasoning required.
Bone the breast of lamb if this has not been done by the butcher.
Spread the joint with the rice stuffing, roll firmly and tie in several places with string.
Put into the roasting tin, on a rack if possible.
Do not cover the meat.
Cook for 30 minutes in a hot oven, preheated to 200°C/400°F, Gas Mark 6; this extracts much of the fat.
Pour away any fat, then lower the heat to 160°C/325°F, Gas Mark 3 and continue cooking for a further 1 hour.
Remove the string and cut the joint into neat slices.
Serve with rosemary flavoured gravy.
The joint is a very economical one and it is full of flavour, but it does have a higher percentage of fat than other cuts so it is not chosen as often as other parts of lamb.
If you are anxious to reduce the fat content of your meals, cut away excess fat before and after cooking.
The stuffing contains only the small amount of fat from the egg yolk.
Peel and finely chop the onions and the garlic.
Put the rice into a pan with the cold water, onions, garlic and a little seasoning.
Bring the liquid to the boil, stir the rice with a fork, cover the pan and simmer until the rice is just tender.
If any excess liquid remains, boil briskly in an uncovered pan until drier.
Add the lemon rind and the egg, with any extra seasoning required.
Bone the breast of lamb if this has not been done by the butcher.
Spread the joint with the rice stuffing, roll firmly and tie in several places with string.
Put into the roasting tin, on a rack if possible.
Do not cover the meat.
Cook for 30 minutes in a hot oven, preheated to 200°C/400°F, Gas Mark 6; this extracts much of the fat.
Pour away any fat, then lower the heat to 160°C/325°F, Gas Mark 3 and continue cooking for a further 1 hour.
Remove the string and cut the joint into neat slices.
Serve with rosemary flavoured gravy.
Chef
