Mom's Mint Stuffing For Lamb Recipe

Name: Mom's Mint Stuffing For Lamb
Prep time: 60 min
Cook time: 180 min
Total time: 240 min
Yield: Serves 1 or more
Ingredients: 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

This recipe evokes the comforting aroma of Sundays spent with family. My mom's legendary mint stuffing, perfected over eight decades, is a true crowd-pleaser. Made with fresh herbs and perfectly seasoned bread, this stuffing elevates any lamb dish – from a roasted shoulder to simple chops. Relive cherished memories with each delicious bite!

Prep Time 60 mins

Cook Time 180 mins

Calories 228.6 kcal

Protein 7g

Rating 3.9 (7 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 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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How to Make 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.