Stuffed Lamb Breasts Recipe

1      Reviews by:    Justine Irwin   Stuffed Lamb Breasts Recipe stuffs lamb breast with mixture of crumbled bacon, onion, bread cubes, parsley, pepperoni, basil, eggs and milk before baking while basting with brown sauce to make this wonderful lamb recipe. 977

INGREDIENTS

• 5 strips bacon
• 1/2 cup finely chopped onion
• 6 cups bread cubes with crusts removed
• 1/3 cup chopped pepperoni
• 3 tablespoons fresh parsley, or 1 1/2 tablespoons dried parsley
• 1 teaspoon dried sweet basil
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 3 eggs, well beaten
• 1/2 cup milk
• 2 lamb breasts with pockets (about 5 pounds)
• Brown Sauce
• 2 tablespoons cornstarch
• 1/2 cup water

DIRECTIONS

• Cook bacon in skillet until crisp; drain, then crumble and set aside. Saute onion in bacon fat until tender, but do not brown. In large bowl, combine bread, onion, pepperoni, parsley, sweet basil, salt, pepper, and bacon. Toss lightly until well mixed.
• In small bowl, mix beaten eggs and milk; then add to bread mixture and toss lightly until well mixed. Spoon half of stuffing into each lamb breast; then close opening with skewers. Place lamb breasts on rack in shallow roasting pan. Sprinkle lightly with additional salt and pepper.
• Roast in a 350°F oven 15 minutes. Meanwhile make Brown Sauce. Generously baste lamb with Brown Sauce and continue to roast for 2 hours longer, or until lamb breasts are tender, basting lamb with Brown Sauce about every 15 minutes.
• Remove lamb to heated platter. Skim fat from pan juice; stir in cornstarch dissolved in water. Cook over medium heat, stirring continuously, until thickened, adding more water if needed. Carve lamb into slices and serve with pan gravy.
• BROWN SAUCE: In a 2-cup saucepan, mix 1 1/2 cups water or bouillon with 1 teaspoon prepared mustard, 1 teaspoon Worcestershire sauce, 1 teaspoon bottled steak sauce, 1/2 teaspoon celery salt, 1 bay leaf, and 2 whole cloves. Add 1 medium onion, halved, and simmer over low heat for 15 minutes. Remove onion halves and place on top of lamb breasts. Baste meat with sauce.