Recipe#12056
Title: Breast Of Lamb
From: gcaselton@easynet.co.uk (Graeme Caselton BSc)Newsgroups: rec.food.recipes
Subject: Breast of lamb Fallette (Stuffed breast of Lamb)
Date: 29 Mar 1996 18:36:49 -0700
Message-ID: v01530501ad77ecd95180@[194.154.96.28]
Breast of lamb Fallette - (Stuffed breast of Lamb)
2 small lean breasts of lamb (about 2 lb in all)1 large onion (for braising)
2 carrots (for braising)
2 sticks of celery (for braising)
3-4 bacon rashers
bouquet garni
1/2 pint jellied bone stock
chopped parsley
For stuffing
2 lambs kidneys
6 oz cooked ham (shoulder cut)
1/2 clove of garlic
2 oz white breadcrumbs
1 large handful of spinach leaves (about 5 oz)
1 small egg
salt and pepper
For brown sauce
2 shallots
1 oz butter
3/4 oz plain flour
1 rounded teaspoon tomato puree
3/4 pint brown stock
bouquet garni
Method
Bone out the breasts of lamb and split them carefully at the
side to form a pocket in each one.
Set oven at 350'F or Mark 4. Dice the braising vegetables,
line the bottom of a deep flameproof pan or casserole with the
bacon rashers and place the vegetables on these. Cover pan
and set it on a low heat to sweat the vegetables.
To prepare stuffing : skin and core kidney and chop with the
ham and garlic. Stir in the breadcrumbs, then finely chop
the spinach and add with the egg to the mixture. Season well.
Fill stuffing into the pockets in the breasts, taking care not to
stuff them too tightly, then sew up with fine string.
Set breasts on the braising vegetables, add bouquet garni
and pour around the stock. Put lamb to cook (uncovered) in
preset oven,for 1-1/2 hours, basting it occasionally.
Meanwhile prepare brown sauce : chop the shallots finely
and soften them in half the butter ; add the remaining butter,
blend in the flour and allow it to brown slowly. Draw pan aside,
add tomato purse and stock. Bring sauce to boll, add bouquet
garni, season lightly and simmer, uncovered, for 20-25 minutes,
skimming it if necessary. Then strain sauce.
When the meat is tender and brown, lift out of pan or casserole,
remove the string and dish up. Coat it with a little of the
sauce and dust thickly with chopped parsley. Serve the rest
of the sauce in a sauce boat and accompany with creamed
potatoes.
Taken from 'Casseroles' by Cordon Bleu.
Published by 'Macdonald and Jane's, London'