Stuffed Breast Of Lamb and Cauliflower Cheese
Ingredients
- 1 tbsp. olive oil
- 1 leek. finely chopped
- 250g sausage meat
- 1 tsp. thyme
- 1 garlic clove. chopped
- 2 large boned breast of lamb
- 1 large bunch mint. stalk and leaves finely chopped
- 5 small gherkins. finely chopped
- 2 tbsp. wine vinegar
- 1 tbsp. caster sugar
- 1 tsp salt
- 1 large cauliflower (broken into large florets)
- 50g butter
- 25g plain flour
- 300 ml milk
- 1 tsp. salt
- 50g cheese
Accompaniment
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Description
Lovely family meal - the taste of lamb, sausage and cauliflower together is delightful.
Method
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1
1. To make the mint sauce combine all the ingredients in a jug. Put to one side until needed.
2. Preheat the oven.
3. Grease a baking tray with the olive oil.
4. Combine the leek with the sausage meat and the seasonings.
5. Lay the lamb out flat on a chopping board, skin side down, and spread the inside with the sausage mix.
6. Roll the lamb lenghtways and tie in 3 places with butcher's string.
7. Lay the breasts in the baking tray, just slightly apart, and pour 150ml water into the roasting pan.
8. Cover with tin foil and roast the lamb for 2 hours.
9. Remove the foil, baste the lamb with the juices and roast for a further hour.
10. Cook the cauliflower in plenty of boiling water for 3 mins.
11. Drain and set aside.
12. Heat the butter gently in a small saucepan and when it is bubbling add the flour.
13. Stir together for 2 mins until you have a paste, then add a third of milk.
14. Stir until the paste has dissolved into the milk.
15. Add the remaining milk and as soon as it has thickened, add salt and cheese.
16. Lay the cauliflower in a suitable baking dish and pour the sauce all over it.
17. Bake with the lamb for the last 30-40 mins.
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