Rolled Stuffed Breast of Lamb from The Times Cookery Book by Katie Stewart
When pennies have to be counted, it is useful to know how to make the most of the cheaper cuts of meat. Rolled, stuffed breast of lamb makes a good meal for four. Skin and slice through the centre ...
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Ingredients
- 1 tablespoon honey
- 1 rounded teaspoon cornflour
- 2 tablespoons lightly mixed egg
- ½ pint (3 dl) cider
- 1 heaped teaspoon finely chopped parsley
- pinch powdered rosemary
- ½ lb (225 g) pork sausage meat
- 2 heaped tablespoons fresh white breadcrumbs
- ½ cooking apple
- ½ oz (15 g) butter
- lemon juice
- 1 (2 lb) (1 kg) piece of breast of lamb
- seasoned flour
- freshly milled pepper
- 1 small onion
- bed of roasting vegetables
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