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>  Roast Loin Of Lamb With Stuffing, Easter suggestion
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Catriona 
Posted: 30-Mar-2004, 05:36 AM
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Allow 2-3 cutlets per person - this recipe is enough for two

Lean lamb loin joint (six cutlets)
OR
Boneless shoulder joint

Lamb sausages (or if you can't find lamb sausages easily, perhaps some finely minced lamb could be substituted)

Lots of fresh mint

The meat should be cooked at Gas mark 4-5/350 F. For medium (the way I like it) I allow 25 mins the lb plus 25 mins. Well done would need about 30 mins the lb plus 30 mins.

Place loin joint onto a rack in a roasting tin and open roast in a preheated oven for the calculated cooking time.

Remove 3 lamb sausages from their skins and mix together with a generous handful of chopped fresh mint.. Shape into a sausage and roast alongside the lamb for the final 30 minutes cooking time.

If you use a boneless shoulder of lamb cut the string that the butcher has used to prepare the joint and open up joint flat. Layer mint leaves and sausage meat onto the lamb and then re-roll the lamb. Use a thick strip of foil to wrap the joint and keep it in place, then weigh and roast by the same method as shown for the loin roast above.

Serve this with new season's potatoes (boiled), spring greens or savoy cabbage, carrots and a really good gravy - and lots of home-made mint sauce - not that awful dark green mint jelly that you can buy!
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Gwydo 
Posted: 30-Mar-2004, 05:43 AM
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Wow, that sounds delicious!
I'll have to try it as soon as I can find some lamb that doesn't cost me an arm.


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Catriona 
Posted: 30-Mar-2004, 06:46 AM
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Roast lamb or roast chicken are traditional Easter fare here. The lamb is expensive but the fresh young hill lambs of Scotland/England and Wales are just great at easter!

Last year I was particularly keen on Welsh lamb raised on land adjoining the sea where they ate a lot of dulse- the meat was just so tender. I've had similarlarly raised lamb from Orkney.
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barddas 
Posted: 19-Apr-2004, 09:50 AM
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I had lamb for brunch on our Anniversary weekend. Delicous.
What is dulce?
Not to sound stupid......


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Catriona 
Posted: 20-Apr-2004, 11:52 AM
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Dulce is a type of seaweed. It imparts a wonderful flavour to the meat. I've been served dulse when visiting relatives in coastal Sutherland and Aberdeenshire. Not my cup of tea, I have to admit!
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barddas 
Posted: 20-Apr-2004, 12:48 PM
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Thank you. I figured it had something to do with saltwater, or a type of feed.......

I'm sure the high level of salt adds to the flavor of the meat as well.
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Catriona 
Posted: 20-Apr-2004, 05:38 PM
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I have been told by my husband that dulSe is spelled with an 'S'... oops... biggrin.gif
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barddas 
Posted: 22-Apr-2004, 09:34 AM
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QUOTE (Catriona @ Apr 20 2004, 06:38 PM)
I have been told by my husband that dulSe is spelled with an 'S'... oops... biggrin.gif

I'll never tell.... wink.gif
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