Comments on: Sunday roast: Breast of lamb stuffed with bacon and apricots recipe http://www.cottagesmallholder.com/sunday-roast-recipe-breast-of-lamb-stuffed-with-bacon-and-apricots-658 Stumbling self sufficiency in a small space Thu, 09 Feb 2012 00:52:19 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Popeye http://www.cottagesmallholder.com/sunday-roast-recipe-breast-of-lamb-stuffed-with-bacon-and-apricots-658/comment-page-1#comment-72952 Popeye Mon, 04 Jul 2011 19:41:58 +0000 http://www.cottagesmallholder.com/?p=658#comment-72952 Thanks for the recipe, tried it, messed it up first time....the meat shrank a tad too much so the stuffing mostly burnt...NEXT TIME!! Here's an alternative. I had way too much stuffing left so i thought... 1. Portobello mushrooms 2. Stuff with apricot etc stuffing. 3. Add a layer of tomatoes. 4. Add layer of bacon. Fry mushrooms first in garlic and oil, part fry the bacon. Add a generous layer of stuffing, tomatoes then bacon. Pop in oven for about 20mins at 200 degrees, let the juices work their way down...then serve. Voila! Thanks for the recipe, tried it, messed it up first time….the meat shrank a tad too much so the stuffing mostly burnt…NEXT TIME!!
Here’s an alternative. I had way too much stuffing left so i thought…
1. Portobello mushrooms
2. Stuff with apricot etc stuffing.
3. Add a layer of tomatoes.
4. Add layer of bacon.
Fry mushrooms first in garlic and oil, part fry the bacon.
Add a generous layer of stuffing, tomatoes then bacon.
Pop in oven for about 20mins at 200 degrees, let the juices work their way down…then serve.
Voila!

]]> By: aunty mary http://www.cottagesmallholder.com/sunday-roast-recipe-breast-of-lamb-stuffed-with-bacon-and-apricots-658/comment-page-1#comment-71916 aunty mary Sat, 05 Mar 2011 13:01:35 +0000 http://www.cottagesmallholder.com/?p=658#comment-71916 I have found that this will work well cooked the day before.In the slow cooker. Separate the meat from the liquid and Leave both to go cold so that the joint is easy to slice and the fat can be taken off the top of the stock. Then put the joint back together. Tie it long ways and brush with oil, sprinkle with salt and pepper. (some times the joint will fit into a loaf tin) A half an hour or so in a very hot oven will crisp the outside and the slices can be carefully placed on a hot plate. Another variation on the theme is to use the slices in a yorkshire pudding batter to make a sort of toad in the hole. I have found that this will work well cooked the day before.In the slow cooker.

Separate the meat from the liquid and Leave both to go cold so that the joint is easy to slice and the fat can be taken off the top of the stock.

Then put the joint back together. Tie it long ways and brush with oil, sprinkle with salt and pepper. (some times the joint will fit into a loaf tin)

A half an hour or so in a very hot oven will crisp the outside and the slices can be carefully placed on a hot plate.

Another variation on the theme is to use the slices in a yorkshire pudding batter to make a sort of toad in the hole.

]]> By: Julie Taylor http://www.cottagesmallholder.com/sunday-roast-recipe-breast-of-lamb-stuffed-with-bacon-and-apricots-658/comment-page-1#comment-71762 Julie Taylor Mon, 14 Feb 2011 13:07:39 +0000 http://www.cottagesmallholder.com/?p=658#comment-71762 It is nice done is a slow cooker but not very crispy, so might be work popping in oven just to crisp up before serving. My daughters both loved it with gravy,veg and mint sauce. it is a bit greasy but yummy ... blow the diet for one night! It is nice done is a slow cooker but not very crispy, so might be work popping in oven just to crisp up before serving. My daughters both loved it with gravy,veg and mint sauce. it is a bit greasy but yummy … blow the diet for one night!

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