1 breast of lamb, boned and trimmed of excess fat
4 oz (100 g) forcemeat stuffing
8 oz (225 g) carrots, sliced
8 oz (225 g) potatoes, peeled and sliced
4 oz (100 g) forcemeat stuffing
8 oz (225 g) carrots, sliced
8 oz (225 g) potatoes, peeled and sliced
for the sauce
1 small onion, chopped
1 garlic clove, crushed
5 tablespoons vinegar
5 tablespoons water
few drops of Tabasco sauce
1 tablespoon Worcestershire sauce
1 tablespoon tomato puree (paste)
salt
pepper
1 garlic clove, crushed
5 tablespoons vinegar
5 tablespoons water
few drops of Tabasco sauce
1 tablespoon Worcestershire sauce
1 tablespoon tomato puree (paste)
salt
pepper
method
1. Cut the lamb into 7.5 cm (3 inch) wide strips.
2. Spread each strip with stuffing and roll them up. Secure with wooden cocktail sticks.
3. Arrange in a baking dish and bake in a preheated hot oven 220 C (425 F) Gas Mark 7 for 30 minutes or until well browned.
4. Drain off all the fat and surround the meat with the carrots and potatoes.
5. Mix together all the ingredients for the sauce and pour over the meat and vegetables.
6. Cover and bake for a further 2 hours in a moderate oven 180°C (350°F) Gas Mark 4 or until the meat is tender
2. Spread each strip with stuffing and roll them up. Secure with wooden cocktail sticks.
3. Arrange in a baking dish and bake in a preheated hot oven 220 C (425 F) Gas Mark 7 for 30 minutes or until well browned.
4. Drain off all the fat and surround the meat with the carrots and potatoes.
5. Mix together all the ingredients for the sauce and pour over the meat and vegetables.
6. Cover and bake for a further 2 hours in a moderate oven 180°C (350°F) Gas Mark 4 or until the meat is tender
serving amount
serves 2 - 3
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