Rolled Breast Of Lamb Recipe
Ingredients
| 3 lb breast of lamb, boned and rolled | ||
| White breadcrumbs | 1 Cup (16 tbs) (Stuffing:) | |
| Chopped mint | 2 Teaspoon, dried (Stuffing:) | |
| Onion | 1 Small, finely chopped (Stuffing:) | |
| Suet | 3 Tablespoon, shredded (Stuffing:) | |
| Egg | 1 , beaten (Stuffing:) | |
| 1 tablespoon tomato sauce mixed with 1 teaspoon dark brown sugar | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
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.
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.
Chef
