Stuffed Lamb, Cheesy Vegetable Parcels And Melon And Date Salad

Ingredients

Ingredients For the stuffed lamb
  • 2 lamb leg steaks, bones removed, fat trimmed

  • salt and freshly ground black pepper

  • 225g/8oz butter

  • 1 large onion, finely chopped

  • 1 garlic clove, finely chopped

  • 110g/4oz ready-to-eat dried apricots

  • 1 free-range egg

  • 1 large bunch fresh coriander

  • 1 large bunch fresh flatleaf parsley, stalks trimmed

  • 1 lime, juice only

  • ground nutmeg, to taste

  • 50g/2oz fresh soft breadcrumbs

  • 250g/9oz fresh young spinach leaves

  • 1 green eating apple, such as Granny Smith, peeled, core removed, chopped

  • 1 large tomato, chopped

  • light vegetable oil, for frying

  • 600ml/1 pint flat cider

  • 1 large glass lamb stock

  • 1 large bunch fresh mint leaves, roughly chopped

For the vegetable parcels
  • 50g/2oz butter, plus extra melted butter for coating the filo pastry

  • 2 cauliflower florets, finely chopped

  • 2 broccoli florets, finely chopped

  • salt and freshly ground black pepper

  • 175g/6oz parmesan, grated

  • 175g/6oz Gruyère, grated

  • 175g/6oz Manchego, grated

  • 50g/2oz mustard seeds

  • 8 sheets filo pastry

For the salad
  • 175g/6oz pitted dates

  • 8 rashers streaky bacon

  • 110g/4oz pine nuts

  • ½ sweet Galia melon, skin and seeds removed, cut into cubes

  • large bunch fresh watercress

  • 125g/4½oz fresh spinach leaves

  • 2 tbsp olive oil

  • 4fl oz balsamic vinegar

Description

Try Stuffing Lamb Steaks With This Combination Of Fresh Herbs, Fragrant Spices, Spinach And Breadcrumbs.

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