1 kg (2 lb) minced, lean lamb (from shoulder)
1 egg
salt
freshly ground pepper
1 egg
salt
freshly ground pepper
for the Stuffing
1/4 cup finely chopped onion
2 tablespoons butter
1/2 cup chopped, dried apricots
1/2 teaspoon dried marjoram
1 egg, lightly beaten
2 cups soft breadcrumbs
1 small can apricot halves for garnish
2 tablespoons butter
1/2 cup chopped, dried apricots
1/2 teaspoon dried marjoram
1 egg, lightly beaten
2 cups soft breadcrumbs
1 small can apricot halves for garnish
method
1. Mix lamb mince with egg, salt and pepper to taste until well blended.
2. Turn onto a piece of waxed paper and press into a square 1 cm (1/2 inch) thick.
3. Spread prepared stuffing over meat, leaving a 1 cm (1/2 inch) border of meat uncovered.
4. Roll up as for a Swiss Roll, beginning the rolling with the aid of the paper. Let the paper drop away as you roll.
5. Press ends together to seal and lift roll into a greased baking dish, using two spatulas.
6. Pat roll into shape in pan and brush with melted fat or oil.
7. Cook in a moderate oven 180-190°C (350-375°F) for 1 hour.
8. Heat canned apricots, drain and garnish roll to serve.
2. Turn onto a piece of waxed paper and press into a square 1 cm (1/2 inch) thick.
3. Spread prepared stuffing over meat, leaving a 1 cm (1/2 inch) border of meat uncovered.
4. Roll up as for a Swiss Roll, beginning the rolling with the aid of the paper. Let the paper drop away as you roll.
5. Press ends together to seal and lift roll into a greased baking dish, using two spatulas.
6. Pat roll into shape in pan and brush with melted fat or oil.
7. Cook in a moderate oven 180-190°C (350-375°F) for 1 hour.
8. Heat canned apricots, drain and garnish roll to serve.
for the Stuffing
Saute onion in butter until transparent. Combine with remaining ingredients.rate this recipe
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