Text 31159, 108 rader
Skriven 2009-11-17 17:46:00 av JIM WELLER (1:123/140)
Ärende: lamb 12
===============
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Roast Leg of Lamb with Fresh Herb Stuffing
 Categories: Lamb, Eggs, Herb, Onion, Stuffing
      Yield: 10 Servings
 
      1    Leg of lamb; boned (3.6kg)
           STUFFING:
    340 g  White breadcrumbs
      1 sm Onion; finely chopped
      2 ts oil
      1    Egg; lightly beaten
           HERBS:
      2    Stalks Rosemary; dried or
           -fresh)
      2    Stalks thyme; dried or
           -fresh
      1 bn parsley; finely chopped
           COATING:
      2 ts mustard
      2 ts honey
      4 ts oil
      1 ts Thyme; chopped
 
  Get your butcher to bone the leg of lamb for you as it can be
  quite a tricky exercise.
  
  Prepare the herbs. If using dried or frozen herbs there is no
  preparation required but if the Rosemary and thyme are fresh then
  remove the leaves from the woody stems and chop very finely along
  with the parsley.
  
  Lightly fry the onion in the oil for 1-2 minutes just until
  lightly softened.
  
  Make the stuffing by mixing together the breadcrumbs, onion, herbs
  and egg and mix until the mixture starts to bind together. Pack
  the leg cavity with the stuffing then reshape and secure either
  with string or skewers.
  
  Place onto foil then cover with mustard, honey, thyme and oil
  mixed together. Secure the foil loosely over the lamb then cook in
  the oven at 220C/425/gas 6 for 30 minutes. Reduce temperature to
  180C/350F/gas 4 for 25 minutes per lb, and allow an extra 20
  minutes. Don't forget the standing time of 15 minutes before
  serving, to allow the meat juice to flow back through the lamb.
  
  Serve with boiled or baked potatoes.
  
  Carlton Food Network http://www.cfn.co.uk/

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Roast Shoulder of Lamb with Apricot and Thyme Stuffing
 Categories: Jewish, Lamb, Fruit, Onion, Stuffing
      Yield: 4 Servings
 
      1    Quality Mark Lamb shoulder,
           Boned
    200 g  Dried apricots, chopped
      1 sm Onion
      3 tb Margarine
      4 sl Stale bread, processed into
           Breadcrumbs
      2 tb Chopped fresh thyme
           Salt & pepper
      2 tb Olive oil
      6 md Potatoes, peeled
      6    Pieces kumara, peeled
 
  Preheat the oven to 220 C. Put the chopped apricots into a bowl
  and cover with boiling water. Leave to soak for at least half an
  hour.
  
  Chop the onion finely. Melt the margarine in a small frying pan
  and cook the onion over a very gentle heat. Take the pan from the
  heat and add the bread crumbs, thyme, salt, pepper and drained
  apricots. Mix together well. Open out the boned shoulder and put
  the stuffing inside the meat. Roll the meat so the stuffing is
  concealed and tie at frequent intervals to hold the shoulder in
  place.
  
  Pour the oil into a roasting pan and put the meat in the centre of
  the dish. Surround with the potatoes and kumara, rolling these
  vegetables in the oil. Sprinkle the vegetables with salt and
  pepper and place the pan in the oven. Cook until the juices run
  clear when the meat is pierced with a skewer and the vegetables
  are crisp and golden. Allow 1 1/2 to 1 3/4 hours.
  
  To serve, remove the string and cut neat slices across the meat with
  the stuffing in the centre of each slice.

  From: Gabriella
 
MMMMM

Cheers

YK Jim


... The proportions are set in stone.

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