Mom's Mint Stuffing for Lamb

READY IN: 3hrs
Recipe by Myrna in London

When people talk about comfort food this recipe immediately comes to my mind. Mom prepared it about once a month when i was a kid, and i truly looked forward to this Sunday meal even now. It was only recently that i found her recipe amongst the shoeboxes of recipe clippings she had saved through her eight seven years.

Top Review by HeatherFeather

I really enojyed this very unique stuffing recipe. It has a lovely scent while cooking and a fresh citrusy-minty flavor. I serve dit alongside Mustard Lamb Chops and it was a very nice compliment to the lamb. I will be making this again. I do recommend using a firm bread rather than ordinary sandwich bread - which can get a little too soggy in any stuffing recipe. I used a mixture of white sandwich loaf and wheat bread as that was what I had on hand - next time I will try sturdier bread, perhaps Italian or a country sourdough loaf from the bakery.

Ingredients Nutrition

Directions

  1. Cut bread into cubes and dry slowly in barely warm oven.
  2. Combine all ingredients, mix well, and let stand in refrigerator for a minimum of an hour to intergrate flavours.
  3. Use the mixture to stuff boned lamb shoulder OR for chops, steaks etc.
  4. bake the mixture in a covered casserole dish for one hour at 325 degrees and spoon 2 tablespoons of drippings from the lamb chops over the casserole to enhance the flavour.

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