Prep 20 mins
Cook 25 mins
Usually associated with legs. A yummy adapted recipe for stuffed lamb for 2 or 4 people when a leg is just to much.
- 2 whole lamb fillets
- 1 1⁄2 tablespoons olive oil
- 1 tablespoon butter
- 2 garlic cloves, crushed
- 1 tablespoon onion, finely chopped
- 3 tablespoons wild mushrooms, chopped (whatever is in season black, chantrelles, brown etc..)
- 1 1⁄2 tablespoons Worcestershire sauce
- 1 1⁄2 teaspoons thyme
- 1 teaspoon rosemary
- 1 teaspoon parsley
- 1 1⁄2 tablespoons double cream
- 1⁄4 cup breadcrumbs
- 50 g veal mince (you could use lamb mince also)
- 1 egg yolk
- To make for 4 people just double above ingredients.
- Add oil and butter to a fry pan heat until butter melts. Add onion and garlic and cook until onions are soft.
- Add mushrooms and Worcestershire sauce, stir until mushroom are soft, throw in the thyme, parsley and rosemary and mix well. Add cream, breadcrumbs and pepper to taste combine and remove from heat.
- Place mixture in a separate bowl and add egg and veal mince, stirring until well combined.
- Take a meat mallet and pound lamb fillets to flatten slightly. Spread stuffing mixture all over the lamb fillet, take the second fillet and place on top, secure well with toothpicks.
- Place in an ovenproof dish and bake in pre heated oven 190c for 25-35 Min's (cook time depending on whether you like your meat rarer or more well done.). Remove from oven and rest for 5 Min's then slice in two.
- Serve on a bed of greens topped with red wine gravy. Since we are in October and this is the time, because of Halloween we can get pumpkins. I served pumpkin mash on the side but you can serve with any veg mash or potato.