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Stuffed Breasts Of Lamb Recipe
|Lamb breast||2 Large (Boned)|
|Ground black pepper||To Taste|
|Onions||2 Medium, peeled and chopped|
|Cooked rice||75 Gram|
|Dried thyme||10 Milliliter|
|Dry cider/White wine||150 Milliliter|
|Butter||2 1⁄2 Ounce|
|Cooked rice||3 Ounce|
|Dried thyme||2 Teaspoon|
|Flour||1 1⁄2 Ounce|
|Dry cider/White wine||1⁄4 Pint|
Serving size: Complete recipe
Calories 4719 Calories from Fat 2537
% Daily Value*
Total Fat 285 g438%
Saturated Fat 149.3 g746.6%
Trans Fat 0 g
Cholesterol 297.6 mg
Sodium 1315.2 mg54.8%
Total Carbohydrates 281 g93.7%
Dietary Fiber 21.6 g86.6%
Sugars 113.3 g
Protein 276 g551.7%
Vitamin A 85.9% Vitamin C 78.2%
Calcium 60.5% Iron 196.6%
*Based on a 2000 Calorie diet
Cut each one in half and season lightly.
Melt 25 g (1 oz) butter and fry one onion until lightly browned.
Stir in the rice, raisins, half the thyme and plenty of seasonings.
Divide stuffing between the four pieces of lamb, spreading it evenly over the inside of the meat.
Roll each piece up and secure with wooden cocktail sticks.
Place in a roasting tin and cook in a hot oven for 3/4 to 1 hour, or until well browned and cooked through.
Baste several times during cooking.
Remove to a serving dish and keep warm.
To make the sauce, melt the remaining butter and fry the second onion until soft.
Stir in the flour and cook for 1 minute, then gradually add the stock and cider or wine and bring to the boil for 2 minutes.
Add the remaining thyme and seasonings to taste.
Garnish the lamb with fresh herbs, and serve with the sauce.