Mint Prune Lamb (England)

Mint Prune Lamb (England)
  • 6 servings
  • 0:30 Preparation
  • 1:00 Cooking
  • 1:30 Total Time


Add all
  • 1 tsp.
    (5 mL)

    salted butter

  • 2

    onions, chopped

  • 1/2 cup
    (125 mL)

    prunes, minced

  • 3/4 cup
    (190 mL)

    long grain rice

  • 2 Tbsp.
    (30 mL)

    chopped fresh mint

  • 1/2 cup
    (125 mL)

    boiling water

  • 3

    loins of lamb boned

  • 3 Tbsp.
    (45 mL)

    extra virgin olive oil

  • 1/2 cup
    (125 mL)

    lamb broth


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.

Source: Metro

Wine and meal pairing

Fruity and  medium-bodied

Fruity and medium-bodied
These medium-bodied wines have an intense colour with a rich nose dominated by fruit aromas. Wines that are flavourful and accessible to all.
Product categories: red wine, rosé wine.

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