Skip to main content

Stuffed & Rolled Breast of Lamb



Prep time: 30 minutes
Cooking time: (varies per joint)

 INGREDIENTS

  • 3 - 4 cloves garlic minced
  • 1 small shallot minced
  • 2 TBSP fresh parsley finely minced
  • 1 TBSP sage leaves finely minced
  • 1 TSP basil minced
  • 4 TBSP olive oil
  • Rolled breast of lamb
  • Salt and pepper to taste
  • Cooking twine (utensil)
INSTRUCTIONS (Images below instructions for guidance) 

  1. Pre-heat oven to 220C
  2. Combine garlic, shallot, parsley, basil, sage, and olive oil in small bowl.
  3. Meanwhile place your cooking twine in a bowl of water for 30 minutes.
  4. Unroll the breast of lamb.
  5. With a basting brush completely cover the in side of the unrolled lamb.
  6. Roll tightly then tie it up with the soaked cooking twine.
  7. Place in the oven for 1 hour
  8. Reduce the oven heat to 180C then cook for the remaining recommended amount of time for your joint. The general rule is 35 minutes per lb deducting the initial hour. Really this is a matter of preference.
  9. Serve with roasted vegetables of your choice. 




Labels:

Comments

Post a Comment

Popular posts from this blog

Grilled Sea Bass with Lemon Garlic butter

Prep time: 5 minutes Cooking: 10 minutes INGREDIENTS 2 fillets of Sea Bass 3 TBSP butter Juice of 1 lemon 3 cloves garlic (minced) 1 TBSP chopped parsley 1 TSP paprika 1 TSP garlic powder 1/2 TSP salt 1/2 TSP ground black pepper INSTRUCTIONS Combine the garlic powder, paprika, pepper, and salt in a bowl the sprinkle onto both sides of the fish. For the lemon garlic butter, combine the butter, minced garlic, lemon and parsley to a saucepan and heat until the butter is melted, remove from the heat once melted. Add salt & pepper to taste. Lightly butter the grill rack so the fish doesn't stick. Preheat the grill to a medium/high heat then add the fish. Grill for 4 minutes, then baste the fish with the lemon garlic butter, grill for a further 1 minute then turn the fillets over, baste then return to the grill for a further 5 minutes or until cooked, basting regularly. You can if you wish turn it over once more at this point to brown the fluffy side...
Post a Comment
Read more

Beef & Chorizo Bolognese

Prep time: 10 minutes Cooking time: 25 minutes INGREDIENTS 500g Lean beef mince 2 Carrotts 1 Red pepper 600g Chopped tomatoes 100g Chorzio 85g Smoked (diced) pancetta 3 Cloves of garlic 1 Large red onion 1 TBSP Worcestershire sauce 1 Beef stock cube 1 TSP Dried oegano 1 TSP Dried Basil Salt & pepper (to taste) INSTRUCTIONS Roughly chop the carrots, onion, pepper, garlic and the chorizo. Add them to the pan with the pancetta and cook on a medium heat for 5 minutes. Stir the mince into the mixture and crumble over the stock cube. Season with salt, pepper, oregano and basil.  Cook for a further 10 minutes until the mince is nicely browned. Add the chopped tomatoes and the worcestershire sauce, mix well then cook for a further 10 minutes. Top with fresh basil leaves and parmesan.  Enjoy :)
Post a Comment
Read more

Bacon Wrapped 'Three Cheese' Stuffed Chicken

Prep time:  10 minutes Cooking time:  25 minutes INGREDIENTS 4 large chicken breasts  80g cream cheese 8 slices streaky bacon 90g feta cheese 35g mozzarella 1 TBSP dried chives 1 TBSP garlic powder 2 TBSP olive oil Salt & pepper to taste INSTRUCTIONS Preheat your oven to 180C. Butterfly your chicken. (If you are unsure how to do it here is an  instructional video ). Cover the chicken with cling film on a chopping board and tenderise it to flatten. Add the cream cheese, feta, mozzarella, garlic powder and chives to a mixing bowl and beat until smooth, making sure the feta is completely broken up. Spoon 1/4 of the mixture onto the smaller side of each breast. Wrap the larger side of each breast over the smaller and tuck it under. Wrap each fillet in two slices streaky bacon or until completely covered. Lightly oil a baking tray then place each fillet onto the tray. Baste with olive oil. Add salt & pepper to taste. Place in the ov...
Post a Comment
Read more