Seasoned Breasts Of Lamb Recipe
Ingredients
| Lamb breast | 2 | |
| Lemon juice | 1 Tablespoon | |
| Garlic | 2 Clove (10 gm) | |
| Sausage meat | 12 Ounce | |
| Breadcrumbs | 1⁄2 Cup (8 tbs) | |
| Chopped parsley | 2 Tablespoon | |
| Chopped onion | 2 Tablespoon | |
| Salt | To Taste | |
| Pepper | To Taste |
Nutrition Facts
Serving size
Calories 527 Calories from Fat 298
% Daily Value*
Total Fat 33 g51.2%
Saturated Fat 15.6 g78%
Trans Fat 0 g
Cholesterol 36.7 mg12.2%
Sodium 456.3 mg19%
Total Carbohydrates 4 g1.4%
Dietary Fiber 0.39 g1.6%
Sugars 0.5 g
Protein 52 g104%
Vitamin A 21.8% Vitamin C 27.8%
Calcium 11.7% Iron 6.4%
*Based on a 2000 Calorie diet
Directions
Place joints flat on working surface and sprinkle inside with lemon juice, salt and pepper.
Spread Sausage Forcemeat on each breast.
Roll up meat tightly and tie securely with white string or use metal skewers to hold together.
If desired, make incisions in meat and insert slivers of garlic.
Place on a rack in a roasting pan and cook in a moderate oven for 1-1 1/2 hours.
If any forcemeat remains, parboil some medium sized onions, remove centres and stuff with forcemeat.
Bake onions with the meat for 30 minutes.
Make gravy from juices.
To make sausage forcemeat, mix together sausage meat, bread crumbs, parsley and onion.
Season to taste.
Chef
