| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | 6 | Servings | ||
INGREDIENTS
| 1 | Saddle of lamb, boned | |
| 2 | Pieces crystallised ginger | |
| 2 | Garlic cloves | |
| 6 | Figs | |
| 4 | Apricots | |
| 1 | oz | Parsley |
| 3 | oz | Breadcrumbs |
| 1 | Egg yolk | |
| Seasoning | ||
| Honey for glazing | ||
| 2 | Sprigs Rosemary, finely | |
| chopped |
INSTRUCTIONS
Preheat the oven 200C/400F. Place the garlic, parsley and breadcrumbs into a food processor and mix thoroughly. Dice the ginger, fig and apricot and place into a bowl and the finely chopped Rosemary. Add the breadcrumbs mixture and mix by hand. Add the seasoning and egg. Fill the centre of the saddle with the mixture carefully roll then tie. Seal meat in a hot pan and remove. Add the root vegetable and brown lightly. Place the root veg into a roasting tray then place the lamb on top. Place into a preheated oven approx 200C/400F for 15 minutes, then reduce the heat. Baste with the honey. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 109
Calories From Fat: 17
Total Fat: 2g
Cholesterol: 30mg
Sodium: 227.2mg
Potassium: 251.7mg
Carbohydrates: 20g
Fiber: 3.3g
Sugar: 6.5g
Protein: 4.4g