| 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.
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