STUFFED BREAST OF LAMB
This is a great way to get the most out of a cheaper cut of meat that many have forgotten how to cook. Breast of lamb is a less expensive cut, but excellent if you know what to do with it. If you'd prefer, stuff the breast with the bread stuffing of your choice. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time approximate.
Provided by Molly53
Categories < 4 Hours
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Cut a lengthwise pocket close to the ribs.
- Combine ground lamb with rice or barley and season with onion, salt and pepper.
- Sprinkle pocket with salt and pepper; stuff and sew or skewer edges together.
- Season the outside.
- Roast uncovered for an hour at 325F, cover and cook until tender .
- Remove from oven and let the lamb rest for 10 minutes prior to carving.
- Cut between the cutlets to separate and serve.
Nutrition Facts : Calories 61.5, Fat 0.1, Sodium 0.1, Carbohydrate 13.6, Fiber 0.2, Sugar 0.1, Protein 1.1
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