Stuffed Lamb with Apple Ham Filling
- For the lamb
- 1 kilogram Lamb breasts (with deep pocket, for filling)
- 4 Apple
- 150 grams cooked ham
- 1 teaspoon dried Mugwort
- 1 teaspoon dried thyme
- 2 tablespoons clarified butter
- ¼ liter hot water
- 2 teaspoons cornstarch
- 100 grams Whipped cream
For the lamb, rinse lamb breast and pat dry, rub inside and out with salt and pepper. For the filling, peel apples and cut into quarters, remove core and cut into thin slices. Cut ham into strips. Combine spices, ham and apples. Place filling in pocket of lamb and sew with kitchen string. In a large roasting pan, heat ghee and sear lamb breast on all sides. Pour hot water into pan and cover pot with lid and cook over medium heat for about 70 minutes. Check frequently and add more water, if needed.
Peel apples, cut into quarters and remove core. Cut bacon in cubes. In a pan, heat butter and cook diced bacon and slices of bacon in batches in hot butter. Remove from pan and drain on paper towels. Sauté apple slices in hot bacon fat for about 10 minutes.
Blanch beans in boiling, salted water for about 10 minutes, rinse, drain well. Wrap bacon slices around beans to create bundles.
Remove lamb from roasting pan. Cut lamb into slices and place on plates. Add 3/8 liter (approximately 1 cup) water to gravy and bring to a boil. In a small bowl, mix cornstarch and cream and whisk into gravy and boil until thickened. To serve, arrange lamb slices on a plate. Serve with apples, green bean bundles and gravy. Garnish with fresh thyme leaves.