Mom's Mint Stuffing for Lamb

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.

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Our Christmas dinner this year was comprised entirely of dished that I had never prepared, nor even eaten in a restaurant, before, and I chose this soup to try because it met those qualifications. Having never made it before, I prepared it in strict accordance with the ingredient list and preparation (that would be “fixing” to you Americans who seem to have a passion for using broken ingredients) instructions. I had never previously used apple, mint leaves, or cinnamon in any other meat stuffing that I have prepared. The mint flavour was prominent in the finished dish, as I expected and wanted it to be. The cinnamon was completely unnoticeable, and so next time I make this I might use ¾ teaspoon instead. The apple added texture and flavour that were both delightful. I baked the dish in a casserole for only 25, but that was because I subsequently used it to fill the cavity created by a 16-rib crown rack of lamb which was to be served medium rare and, therefore, was roasted at 350 degrees for about 40 minutes. Overall, the dish was incredibly simple and quick to prepare and given rave reviews and requests for second helpings by everyone at the dinner table.

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Thanks Myrna you have reminded me of my childhood - my mom stuffed lamd either with mint or with parsley. Her recipe was different than this one so of course I had to try yours - EXCELLENT - I did "Aromatic Leg of Lamb " and served this recipe along side. The flavor and aroma are wonderful, very nice melding of flavors, nothing overpowers tho the mint of course is predominant - Thanks for a keeper Myrna

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This was nice with our easter lamb. Wonderful minty aromas. I baked it separately in a dish and just poured some lamb drippings on top. Like another viewer stated before, this really was overwhelmingly orangy, for us as well. I would use all beef stock for orange juice and maybe, just maybe, add some orange rind. Requires plenty seasoning as well.

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This came out better than I expected it to but I still thought it was a little too orangey. I will definitely make this again but use broth for at least half the juice. Thanks!

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thanks Myrna, I used this recipe that you showed me when I posted a question about stuffings. I have really never bothered with them before, but wanted something special for Xmas. I made the stuffing EXACTLY to the recipe, and took it to the butcher, who stuffed two boned lamd shoulders. I cooked these a few days before Xmas and then sliced them, and served them cold with salad. I cant say that The stuffing was overly great cold, but I can tell you that the meat was so tender and took on the flavours in the stuffing. It got rave reviews at our Xmas function. Thank you for answering my post!!!

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This easy recipe was even easier for lazy me, because I just threw all the ingredients into my blender and whizzed. This gave , I suppose, a smoother texture than the original , but still delicious. I prepared a day before,stored it in the fridge, and then baked it separpately from my boned shoulder of lamb, basting it as recommended with the lamb juices. The flavours were an excellent accompaniment to the lamb, sweet, but not overpoweringly so.

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