Lamb with Cucumber and Mint Stuffing

Lamb with Cucumber and Mint Stuffing
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1 Answer

Answer :

Serves 4

cucumber, washed

salt and freshly ground pepper

25 g (1 oz) butter or margarine

1 onion, skinned and chopped

30 ml (2 tbsp) chopped fresh mint

50 g (2 oz) fresh white breadcrumbs

1 egg yolk

1.4 kg (31b) loin of lamb, boned

soured cream dressing, to serve (optional)

Methods:

Roll up the meat and tie with fine string at regular intervals. Place the joint in a roasting tin and cook in the oven at 180°C (350°F) mark 4 for about 1 hour.

Coarsely grate the cucumber, sprinkle with salt and leave to stand for 30 minutes. Drain well. Melt the butter in a frying pan. Add onion and cook gently for about 5 minutes. Stir in the cucumber, mint, breadcrumbs, yolk and seasoning; cool for 30 minutes.

To serve, remove the string and carve into thick slices.

Garnish with mint sprigs and serve with soured cream dressing if liked. Eat hot or cold.
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