Celiac Lamb Stuffed Lamb Breasts

Serves 8

Many of us are trying to be more economical. So don't turn your back on the cheaper cuts such as breast of lamb. I find this home made "stuffing" much better than that available ready done as there is no flour or matzo meal in it - one big problem solved.

ou can either use lamb mince or if you prefer to have less read meat then substitute chicken mince this still gives a nice contrasting texture and the fat from the lamb moistens it. I have used this for a dinner party and it has gone down very well.

4 boned breasts of lamb
½ kilo (1lb) ground (minced) lamb or chicken
Leaves from 2 sprigs of rosemary (3 tsp)
Leaves from 4 sprigs of thyme (3tsp)
Zest and juice of an orange
Zest and juice of a lemon
4 tbsp of olive oil
1 tsp fresh black pepper corns
½ tsp coarse (koshering) salt - you can omit

Grind the herbs and spices together in a pestle with the mortar. Mix these with the oil, citrus juice and zests. Place the lamb unrolled in a dish and pour the marinade over. Leave this for 3 hours (or overnight if you prefer) in the fridge.

Remove the lamb from the marinade. Mix the mince (ground meat) with the marinade. Divide into four portions. Place a portion of the mince on each breast of lamb to cover two thirds of the meat. Roll up into fat sausage and use toothpicks to close.

You can either seal the meat in a dry hot pan on the hob or put straight into a covered roasting dish and place in a pre-heated oven at 380ºF, 190ºC Fan, 200ºC, Gas Mark 5, medium hot for 40 minutes. Remove the lid and baste with any juice that has come out, cook uncovered for a further 10 minutes. Remove from the oven and allow to rest covered for 5 minutes before slicing.

Excellent served with either a salad of cucumber, tomato and olives or stoned olives cooked in tomato sauce or broad bean & mint salad and plain boiled rice or stock potatoes.