| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | A, Chef, On, Shoestring | 1 | Servings | |
INGREDIENTS
| 1 | Whole lamb shoulder, boned | |
| Breadcrumbs | ||
| 8 | oz | Beef sausages or sausage |
| meat | ||
| 1 | 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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Nutrition (calculated from recipe ingredients)
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Calories: 1514
Calories From Fat: 711
Total Fat: 78.9g
Cholesterol: 630.4mg
Sodium: 2903.8mg
Potassium: 1348.8mg
Carbohydrates: 43.7g
Fiber: 7.8g
Sugar: <1g
Protein: 150g