Stuffed Roast Lamb

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Stuffed Roast Lamb
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Health Score:
8,1 / 10
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 2 h. 20 min.
Ready in

Ingredients

for
4
Ingredients
1 kilogram Rolled lamb roast
2 day-old White rolls
100 milliliters milk
200 grams Peas
salt
1 shallot
2 garlic
3 tablespoons vegetable oil
2 sprigs mint
30 grams Pine nuts
1 egg
freshly ground peppers
breadcrumbs (as needed)
2 tablespoons sharp Mustard
How healthy are the main ingredients?
MustardPine nutsmintsaltshallotgarlic

Preparation steps

1.

Rinse lamb, pat dry and flatten.

2.

Rip bread into cubes and place in a bowl. Heat milk, pour over rolls and soak for about 10 minutes. Blanch peas for 1 minute in boiling salted water and drain well. Peel shallot and garlic, finely dice and saute until translucent in 1 tablespoon of oil. Mix with squeezed bread cubes.

3.

Preheat oven to 160°C (approximately 325°F)

4.

Rinse mint, shake dry, pluck off leaves and finely chop. Chop pine nuts coarsely and mix with peas, mint, egg and bread mixture. Season with salt and pepper. Add breadcrumbs as needed to thicken. Spread over lamb and roll. Secure with kitchen twine, season with salt and pepper and brown in remaining oil in a large pan. Coat with mustard and cook for 1 1/2 hours, turning occasionally.

5.

Before serving, remove kitchen twine and cut into slices.

6.

Serve with salad if desired.