Rolled Breast Of Lamb Recipe




 Lamb breast3 Pound, boned and rolled
For stuffing
 Fresh white breadcrumbs1 Cup (16 tbs)
 Chopped fresh mint/Dried mint2 Teaspoon
 Onion1 Small, finely chopped
 Shredded suet3 Tablespoon
 Egg1 , beaten
 Salt To Taste
 Pepper To Taste
For browning agent
 Tomato sauce1 Tablespoon, mixed with 1 teaspoon dark brown sugar
 Dark brown sugar1 Teaspoon
 Mint sprigs2 (for garnish)
 Lemon halves2 (for garnish)

Nutrition Facts

Serving size: Complete recipe

Calories 4388 Calories from Fat 2683

% Daily Value*

Total Fat 298 g458.8%

Saturated Fat 139.8 g698.9%

Trans Fat 0 g

Cholesterol 211.5 mg

Sodium 799.5 mg33.3%

Total Carbohydrates 60 g20%

Dietary Fiber 10 g40%

Sugars 13.6 g

Protein 377 g753.9%

Vitamin A 19.1% Vitamin C 174.7%

Calcium 23% Iron 25%

*Based on a 2000 Calorie diet


1 To make up the stuffing, mix all ingredients for stuffing together and combine with the egg.
2 Roll out the lamb and spread the stuffing evenly over the entire surface. Re roll the lamb and tie firmly with string along the length of roll at 2.5cm/1 inch intervals
3 Place two upturned saucers in the base of a 3 x 20 x 5cm/ 12x8x2 inch ovenproof glass dish.
4 Brush the top of the lamb liberally with the browning agent. Put into a roasting bag, tuck in the end and pierce.
5 Place the joint in the prepared dish and microwave on full power for 25 minutes. Give the dish a half turn twice during cooking.
6 Stand, covered in foil, for 20 minutes.
7 Slit the roasting bag to expose the surface of the joint and put under a preheated grill (broiler) for 5 minutes until crisp and brown. Serve immediately with mint and lemon halves.