Bonear Loin Lamb
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Bonear Loin Lamb
Submitted by: Alamay Wood
Location: New Zealand
1 mid loin lamb chops
pinch of rosemary
1 glove garlic
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3 dessert spoons Red currant Jelly jam
1 1/2 tsp. mustard
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Bone chops, slide knife down top back of chop, and remove fillet of meat. Turn chops over, and slide knife
down top again, and remove bone and skin, and any fat. Lay meat down pull fillet back, and put rosemary,and
garlic on the meat. Roll up very tight, and tie with string. Cook until meat jucies run clear, in oven
at 160-180 deg. Take out of oven, an leave 10 minutes before cutting,and in the mean time make the sause
to go over the top. Heat jelly & mustard together, and stir until to smooth. Pour over chops, after
cutting, and placed on a plater.
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