Chinese Lamp
Recipes - Stuffed Breast of Lamb Recipe
Ingredients
1 breast of lamb
225 g/8 oz cooked
long-grain rice
1 small green pepper,
chopped
2 spring onions
(scallions), chopped
90 ml/6 tbsp groundnut
(peanut) oil
salt and freshly ground
pepper
375 ml/1 1/2 cups
water
15 ml/1 tbsp corn-flour
(cornstarch)
15 ml/1 tbsp soy sauce
Method:
Cut a pock in the wide end of the breast of lamb.
Mix together the rice, pepper, spring onions, 30
ml/2 tbsp of oil, salt and pepper and stuff the
cavity with the mixture.
Secure the end with string.
Heat the remaining oil and fry the lamb until
lightly browned on all sides.
Season with salt and
pepper, add 250 ml/8 fl oz/1 cup of water, bring to
the boil, cover and simmer for 2 hours or until the
meat is tender.
Blend the corn-flour, soy sauce and
remaining water to a paste, stir into the pan and
simmer, stirring, until the sauce clears and
thickens.
Chinese Recipes -
Stuffed Breast of Lamb Recipe
