Stuffed Breast of Lamb
1 1/2 kg breast of lamb
1 1/2 tsp salt
water
1/3 cup butter
250g spinach, chopped
1 stalk celery, chopped
1 tbsp chopped parsley
1/2 green pepper chopped
1 small onion chopped
1 tsp salt
1/4 tsp pepper
1 1/2 cups dried bread crumbs
2 tbsp butter
salt and pepper
Put breast of lamb into crock-pot with the 1 1/2 tsp salt and enough water to cover.
Cover and cook on low setting (100c) for six to eight hours.
Remove lamb from crock-pot and spread out on cutting board. Remove the bones.
Reserve 1/3 cup of the liquid from the crock-pot.
Melt 1/2 the butter in a large frypan and sauté the spinach, celery, parsley, pepper, onion, salt and pepper for 3 minutes.
Remove the vegetables to a large bowl.
Melt the other half of the butter and sauté the breadcrumbs for 2 minutes, stirring constantly.
Add breadcrumbs to the vegetables and mix well. Spread over the boned breast of lamb.
Roll up and tie and place in a buttered baking dish. Spread 2 tbsp butter over the roll and season to taste with salt and pepper.
Bake in a 200c oven for 20 minutes or until well browned.
Serves 4-6.