Mint Prune Lamb (England)
| Preparation: | 30 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 1 h |
| Total: | 1 h 30 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Lamb |
| Source: | Metro |
Recipe ingredients
- 1 tsp. (5 mL) salted butter *
- 2 onions, chopped
- 1/2 cup (125 mL) prunes, minced
- 3/4 cup (180 mL) long grain rice *
- 2 Tbsp. (30 mL) chopped fresh mint
- 1 1/2 cup (375 mL) boiling water
- 3 loins of lamb, boned
- 3 Tbsp. (45 mL) extra light olive oil *
- 1/2 cup (125 mL) lamb broth
Preparation
In a large frying pan, melt butter and cook onion until transparent.
Add prunes, rice, mint and boiling water. Bring to a boil, lower heat, cover simmer until water is absorbed (about 20 minutes). Cool mixture.
Preheat the oven to 350°F (180°C)
Unroll lamb loins and spread on rice mix; roll again and truss firmly.
In an casserole dish, heat oil and sear loins on all sides.
Add broth and bring to a boil.
Transfer to the oven and continue cooking 20 minutes. Remove from oven, cover with aluminium foil and let stand. Slice.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
Recipe suggestions
- Oatmeal Prune Cookies
- Quebec Lamb Kefta With Parsley, Mint and Cinnamon
- Mint-glazed Grilled New Zealand Lamb Chops
- Orange-mint Lamb Chops
- Turkey Breast with Prune and Apricot Stuffing
- Lamb Chops in Mint and Lemon Sauce
- Mint Flavoured Braid of Lamb with Carrot and Parsnip Pudding
- Mint-Crusted Leg of Lamb
- Pears with Mint
- Prune-Apricot Sauce for
Orange-mint Lamb Chops
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