Stuffed Lamb Rosettes

Name: Stuffed Lamb Rosettes
Ingredients: 4 tablespoons soft, white breadcrumbs; 1 teaspoon finely-grated lemon peel; 1 dessertspoon chopped parsley; Salt and pepper to taste; Salt and pepper to taste; Milk to bind stuffing; 2 lb. thinly-sliced potatoes; 8 oz tomatoes, skinned and thinly sliced; 2 breasts of boned lamb; 4 oz lamb’s liver, chopped; 1 small onion, skinned and chopped; 1 oz butter; 4 tablespoons soft, white breadcrumbs; ½ pint stock; 2 level teaspoons flour; 1 onion, skinned and thinly sliced

Preparation info

Difficulty
Medium

Appears in

The Farmhouse Kitchen

By Mary Norwak

Published 1991

About

Ingredients

2 breasts of boned lamb

Main course

Method

Put the lamb breasts on a board, skin side down. Mix the stuffing and spread it on the lamb. Roll and tie each breast in four places; cut to make eight rosettes. Arrange vegetables in layers in an ovenproof dish, sprinkling each layer with flour. Add rosettes and stock. Cover with foil. Cook on the centre shelf of the oven for thirty minutes at 375°F, 190°C, gas mark 5. Take off the foil and co