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Print this Recipe    Stuffed Lamb 01

Stuffed Lamb Neck Fillet

4 good sized lamb neck fillets
1 cup of good Beaujolais or Cabernet Sauvignon
fresh rosemary
mixed herbs
parsley

1/2 fresh onion
400 oz breadcrumbs
2-3 garlic cloves
2 eggs

Chop the onion finely and fry in a pan on low heat. Remove the
pan from the heat and add the pressed garlic cloves.

Place onions into large bowl and add the breadcrumbs. Mix well
and add the eggs until the stuffing is thick. Set aside.

Place lamb onto a wooden board and cut off as much fat as possible
without damaging the meat. Slit each joint lengthwise 1/2 way
through and whack it with the mallet until each is flattened.
Layer each fillet with stuffing and place on top of each other.
Use the string to tie the joint along the length. It should only
require width-ways tying, not length ways.

Wrap in foil and place in a preheated oven (190 degrees Centigrade).
Add the rosemary and other herbs to taste as well as the red wine
across the joint.

Leave for 1 hour and serve with spinach and baby new potatoes.

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