How to make it

  • Heat butter in pan, add peeled and finely chopped onion and crushed garlic, cook gently until onion is transparent.
  • Place onion mixture with butter in pan into bowl, add breadcrumbs, salt, pepper, rosemary, parsley and egg, mix well.
  • Lay lamb, skin side down, spread stuffing over lamb, roll up and secure with string at 2.5 cm (1 in.) intervals.
  • Place lamb into baking dish, add extra butter, bake in moderately hot oven 30 minutes.
  • Add peeled and halved potatoes, peeled and chopped pumpkin and peeled and halved carrots. Bake a further 60 minutes, basting frequently with pan juices.
  • Remove meat and vegetables from pan.
  • Place pan on top of stove over high heat, stir until pan drippings are dark golden brown, drain off excess tat leaving approximately 4 tablespoons fat in pan.
  • Add flour, stir until pan drippings are dark golden brown. remove from stove top and add water, wine, mint jelly, crumbled stock cubes, tomato sauce, salt and pepper, stir vigorously until smooth, and sauce boils then thickens. Reduce heat, simmer 1 minute.
  • Carve meat and serve coating the meat and potatoes with gravy.

People Who Like This Dish 3
Reviews & Comments 1

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    " It was excellent "
    trigger ate it and said...
    This sounds fantastic I love stuffing meat especially Lamb ,Veal and Pork. I love the use of rosemary and garlic in your recipe.
    Five forks and a smile :)

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