ROAST STUFFED BREAST OF LAMB
Make and share this Roast Stuffed Breast of Lamb recipe from Food.com.
Provided by hectorthebat
Categories Lamb/Sheep
Time 2h10m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Heat the oven (350F/180C/Gas Mark 4-5). Make the stuffing as directed on the packet, adding lemon juice to the hot water before mixing the stuffing to give a tangy flavour.
- Spread the stuffing over the lamb, and roll it up carefully, not too tightly. Tie it up in 2 or 3 places with the string, or secure in a roll with cocktail sticks. Lightly rub the outside of the meat with the oil, and either wrap the meat in the foil and place it in a roasting tin, or put the meat in a greased roasting tin and cover the tin with the foil.
- Cook in the oven to 1 1/2 to 2 hours, according to the size of the joint (a bigger joint will take longer) unwrapping or removing the foil for last half hour of the cooking time to brown the meat.
Nutrition Facts : Calories 139.7, Fat 10.5, SaturatedFat 1.6, Sodium 223.5, Carbohydrate 10.6, Fiber 1.6, Sugar 1.3, Protein 1.5
STUFFED BREAST OF LAMB
Provided by Craig Claiborne And Pierre Franey
Categories dinner, main course
Time 1h30m
Yield Four to six servings
Number Of Ingredients 14
Steps:
- Preheat oven to 425 degrees.
- Sprinkle the breasts of lamb inside and out with salt and pepper.
- Pick over the spinach and pull off and discard any tough stems or blemished leaves. Drop the spinach into boiling water to cover and cook one minute. Drain. When cool enough to handle, press the spinach to extract as much excess liquid as possible. Chop finely.
- Heat the butter in a saucepan and add the garlic, mushrooms, salt and pepper. Cook, stirring, until the mushrooms give up their liquid and it evaporates. Add the chopped spinach and stir to blend. Let cool slightly. Spoon the mixture into a mixing bowl. Add the ricotta, Parmesan, egg and nutmeg. Blend thoroughly.
- Stuff each lamb pocket with equal amounts of the filling, packing it down to almost completely fill the pockets. Sew up the openings of each pocket with string.
- Rub the meat all over with oil. Sprinkle both sides with rosemary and place the breasts bone side up on a baking dish.
- Place in the oven and bake 20 minutes.
- Reduce the oven heat to 400 degrees. Turn the breasts bone side down. Bake 25 minutes. Pour off the fat. Pour the broth into the pan and stir to dissolve the brown particles that cling to the bottom and sides of the pan. Place in the oven and bake 15 minutes longer.
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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