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ROLLED STUFFED BREASTS OF LAMB

ROLLED STUFFED BREASTS OF LAMB


25 g butter or margarine

1 medium onion, skinned and chopped

411 g (14 ½ oz) can apricot halves

175 g fresh breadcrumbs

45 ml chopped fresh parsley

25 g chopped mixed nuts

finely grated rind of ½ a lemon

30 ml lemon juice

salt and pepper

1 egg, beaten

2 large breasts of lamb, boned and trimmed

45 ml vegetable oil


  1. Melt the butter in a saucepan and lightly brown the onion. Drain and roughly chop three-quarters of the apricots, reserving the rest for garnishing.

  2. Mix together the onion, chopped apricots, breadcrumbs, parsley and nuts and stir in the lemon rind and juice, seasoning and egg.

  3. Lay the breasts of lamb fat side down on a work surface, overlapping slightly, and spread the stuffing evenly over them. Roll up the lamb breasts loosely and tie in several places with string to hold their shape. Weigh the joints.

  4. Heat the oil in a small roasting thin and roast the joint at 180°C mark 4 for 25 minutes per 450 g plus 25 minutes, basting occasionally. Serve garnished with the reserved apricots.
    Serves 4


ROLLED STUFFED BREASTS OF LAMB

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