| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Chef, On, A, Shoestring | 1 | servings | |
INGREDIENTS
| 1 | Whole lamb shoulder; boned | |
| Breadcrumbs | ||
| 8 | oz | Beef sausages or sausage meat |
| 1 | pk | Rosemary |
| 4 | Red onions | |
| 3 | Peppers; mixed | |
| 4 | Courgettes | |
| 1 | Aubergine | |
| 1 | Egg |
INSTRUCTIONS
Mix sausage meat, crumbs, rosemary and egg together. Season and stuff the lamb then tie into a long shape. Seal the joint in a hot oil pan. Roast in the oven for 20 minutes at 180C. Cut peppers, courgettes, onion and aubergine into slices and fry in olive oil in a griddle pan. Serve lamb on bed of grilled vegetables. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Posted to CHILE-HEADS DIGEST V4 #, converted by MM_Buster v2.0l.
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