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

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Method:

1. 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.

2. Secure the end with string. Heat the remaining oil and fry the lamb until lightly browned on all sides.

3. 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.

4. 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.