Meats Recipes - Glazed Stuffed Lamb

Ingredients                                        

• 4 small breasts of lamb, boned and trimmed

• Salt and freshly ground black pepper

• 50 g/2 oz/1/4 cup butter

• 1 small onion, finely chopped

• 100 g/4 oz mushrooms, finely chopped

• 100 g/4 oz liver sausage

• 100 g/4 oz/1 cup cooked long-grain rice

• 5 ml/1 tsp dried rosemary

• 5 egg, beaten

• 60 ml/4 tbsp redcurrant jelly (clear conserve)

• 30 ml/2 tbsp plain (all-purpose) flour

• 600 ml/1 pt/2 1/2 cups lamb stock

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Method:

1. Wipe the meat with kitchen paper and season lightly. Melt the butter in a saucepan. Add the onion and mushrooms and fry (sauté), stirring for 2 minutes.

2. Mash in the liver sausage and the rice. Add the rosemary and a little salt and pepper. Mix in the beaten egg to bind.

3. Sandwich the breasts of lamb together in pairs with this mixture. Sew up with a trussing needle and string or secure all round with skewers.

4. Place in a roasting tin (pan). Cover with foil or a lid and roast for 1 hour at 190°C/375°F/gas mark 5.

5. Half-way through cooking, remove the cover, brush all over with half the redcurrant jelly and cook uncovered for the remaining time.

6. Transfer to a warmed carving dish and keep warm. Spoon off all but 30 ml/2 tbsp of the fat in the pan. Stir in the flour and cook for 1 minute.

7. Blend in the stock, bring to the boil and cook for 2 minutes, stirring and scraping up any sediment in the tin. Stir in the remaining redcurrant jelly and season to taste.

8. Strain into a gravy boat. Carve the meat into 6 thick slices, discarding string or skewers. Serve hot with the gravy.