Stuffed Lamb Roll Recipe
Summary
Preparation Time40 MinCooking Time1 Hr 40 Min
Ready In2 Hr 20 MinDifficulty LevelMedium
Ingredients
| 1 lean breast of lamb, boned | ||
| Pepper | 1 | |
| Thin slice of gammon | ||
| Eggs | 3 , boiled | |
| Butter | 25 Gram | |
| Oil | 1 Tablespoon | |
| 1 1/2 dl. white wine | ||
| Sprig of thyme or sage leaf | ||
Directions
Ask your butcher to cut you a wide breast of lamb and to bone it.
Flatten out the meat.
Sprinkle with pepper and lay the gammon slice on top.
Arrange the eggs, end to end, across the centre.
Roll up the meat to form a neat roll and tie securely with string.
Heat the butter and oil in a heavy saucepan and fry the meat until golden on all sides.
Add the wine and herbs, cover pan closely, and simmer very gently for about 1 1/2 hours.
Serve hot, cut in slices with the juices poured over, or cool in the liquid and serve cold with salad.
Flatten out the meat.
Sprinkle with pepper and lay the gammon slice on top.
Arrange the eggs, end to end, across the centre.
Roll up the meat to form a neat roll and tie securely with string.
Heat the butter and oil in a heavy saucepan and fry the meat until golden on all sides.
Add the wine and herbs, cover pan closely, and simmer very gently for about 1 1/2 hours.
Serve hot, cut in slices with the juices poured over, or cool in the liquid and serve cold with salad.
Chef
