Zutaten für Mom's Mint Stuffing For Lamb
- 1 loaf (about 16 oz) crusty bread
- Orange Juice
- Butter
- Apple
- 1/4 cup chopped celery
- 1 cup chopped fresh mint
- 1/2 teaspoon salt
- Cinnamon
- Nutmeg
- Sugar
- 1/2 cup chopped fresh parsley
- 1/4 cup chopped onion
- 1 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 1/2 cup chicken broth
- 1/2 cup lamb broth
- 1 boned lamb shoulder (approx 3-4 lbs)
- 2 tablespoons lamb drippings
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Zubereitung von Mom's Mint Stuffing For Lamb
- Preheat oven to 200°F (93°C). Cut 1 loaf (about 16 oz) of crusty bread into 1-inch cubes. Spread in a single layer on a baking sheet and dry in the oven for 30-45 minutes, stirring occasionally, until lightly golden and crisp.
- In a large bowl, combine the dried bread cubes with 1 cup chopped fresh mint, 1/2 cup chopped fresh parsley, 1/4 cup chopped celery, 1/4 cup chopped onion, 1 teaspoon dried thyme, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 cup chicken broth (or lamb broth for deeper flavor). Mix thoroughly and let stand in the refrigerator for at least 1 hour to allow flavors to meld.
- Use the stuffing mixture to stuff a boned lamb shoulder (approx 3-4 lbs) or to accompany lamb chops, steaks, or other lamb cuts.
- If stuffing a lamb shoulder, place the stuffed roast in a roasting pan. If using as a side, transfer the stuffing to a covered casserole dish. Bake, covered, at 325°F (163°C) for 1 hour. If using with a roast, baste with pan drippings halfway through. If using as a side, spoon 2 tablespoons of lamb drippings over the casserole during the last 15 minutes of baking for extra flavor. For a crispier top, uncover for the last 15 minutes of baking.
Nutrition Information (Approximate per serving)
Sodium
38 g
Sugar
46g
Fat
26g
Carbs
11g
