Roast Lamb And Pineapple Stuffing Recipe

Summary

CuisineAmericanCourseSide Dish
MethodRoastMain IngredientFruits
Interest GroupClassic

Ingredients

 
1 x 4 lb leg of lamb, boned
 
Salt and pepper
 
Stuffing:
 
1 x 15 oz can crushed pineapple
 
1 cup soft white breadcrumbs
 
1/2 oz butter, melted
 
1 tablespoon finely chopped parsley
 
1/2 teaspoon dried thyme
 
1/2 teaspoon dried marjoram
 
3 tablespoons milk
 
1 small onion, peeled, parboiled and chopped

Directions

Season meat with salt and pepper.
Place stuffing on meat, roll up and tie securely with fine string.
Insert spit rod lengthways through centre of meat and secure.
Place over medium hot coals.
Cook for approximately 2-2 1/2 hours or until meat is tender.
While cooking, baste with reserved pineapple juice.

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