Apricot Stuffed Lamb HT
4 Hot Lamb Fruit
Grains Vegetables Roast Main Course Gluten Wheat Free Eggless
Boned Breast of Lamb
1 Small Onion,
Capsicum, deseeded and chopped
2 tbsp Oil
1. Preheat the
oven to 180C, 350F, Gas mark 4.
2. Prepare the
stuffing. Boil the rice in salted water for 15-20 minutes until tender.
Drain and place in a bowl. Chop the apricots and mix into the rice. Add the
chopped onion and capsicum together with the melted
butter and seasonings. Moisten with water.
3. Heat the
oil in a roasting tin in the oven. Flatten the boned breast of lamb with a
rolling pin and season well with salt and pepper.
4. Spread the
stuffing over the surface of the meat, then roll up tightly and secure with
string. Place the meat in the preheated oil and baste. Cook in the oven for 1
½ to 2 hours until the meat is tender, basting every
20 minutes or so.
5. To serve -
remove the string and use the juices in the pan to make a gravy.
Lamb Recipes | General
Lamb Prep & Cooking Times |
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