Ingredients
Ingredients For the stuffed lamb2 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
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
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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