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- Breast of Lamb with Mint Stuffing
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PrintBREAST OF LAMB WITH MINT STUFFING
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- Flatten the meat and remove excess fat.
- Melt the butter in a medium frying pan and fry the onion until soft but not brown. In a separate bowl, beat the egg with the milk and mash in the breadcrumbs.
- Mix together the onion, herbs and eggy-bread mixture and season to taste with the salt and pepper and sugar.
- Divide the mixture between the two breasts of lamb and spread it out evenly, then roll up the meat as tightly as posible and secure well with strong cotton or fine string.
- Cover with foil and roast at 230°C (450°F) for 40 minutes. Remove the foil so that the meat can brown and roast for a further 15 minutes.
INGREDIENTS
- 2 lamb breasts, each weighing about 900 grams, boned
- 15 grams butter
- 1 medium onion, skinned and finely chopped
- 1 egg, beaten
- 30 ml milk
- 100 grams fresh wholemeal breadcrumbs
- 60 ml chopped mixed fresh mint and parsley
- Salt and pepper
- Pinch of sugar
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