Lamb: Breast Of Lamb by Recipe Cottage

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	Breast Of Lamb

		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 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 2 shallots 1 oz butter 3/4 oz plain flour 1 rounded teaspoon tomato puree 3/4 pint brown stock bouquet garni Bone out the breasts of lamb and split them carefully at the side to form a pocket in each one. Set oven at 350F 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. 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. 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.