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| Supplying "Local meat for local people" |
| For more information please call us on 01536 791840 or e-mail info@homefarmofpytchley.co.uk |
Stuffed Saddle of Lamb – serves 4
Cooking 1 ½ - 2hrs 190C Gas 5 Preparation 45 mins
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1 x 2kg saddle of lamb – about 1.6kg when boned
2 red peppers
2 tbsp Mellow Yellow oil – plus extra to oil the roasting tin
2 red onions
2 cloves garlic, crushed, peeled and chopped
1 jar artichokes, drained weight 180g, chopped
75g pitted olives, chopped
100g minced lamb
2 sprigs rosemary, leaves chopped
Sea salt and freshly ground black pepper
1 egg yolk
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- Spear each of the peppers, and, char the skin over a naked flame
- Place in a bowl and cover with cling film for 10mins
- Heat the oil in a frying pan and sauté the onion for 5 mins, then add the garlic and cook for further 1 min
- In a bowl combine the onion and garlic, with the artichoke, olives, minced lamb, rosemary, seasoning and egg yolk. Mix well
- Peel the red peppers, then cut the flesh away from the stalks
- Lay the lamb flat, skin side down and spread the artichoke mixture evenly over it
- Place the red peppers in one long strip down the middle
- Roll the two sides of the saddle together and tie with string every 2.5cm
- Oil a roasting tin roast the saddle for 1 ½ - 2 hours
- Rest for 10mins in a warm place then carve and serve
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a member of Middle White Pig Breeders Club© Home Farm Of Pytchley 2008
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