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.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
Sorry, an error has occurred. Please refresh the page.