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Stuffed lamb roll with prune sauce

Recipe from: 5/8/2003 12:00:00 AM

Ingredients 10
Servings 6


  • 1
    lamb rib rack (about 10 ribs), deboned
  • salt and freshly ground black pepper
  • Stuffing:
  • 125
  • half small onion, chopped
  • 2
    green apples, cored, peeled and grated
  • 125
    prunes, stoned and chopped
  • 125
    fresh breadcrumbs
  • 1
    egg, whisked
  • 1
    orange, rind


Preheat oven to 160° C.
Place the rib on a board with the meaty side facing up.
Sprinkle lightly with salt and pepper.
Mix the stuffing ingredients and spread over the meat.
Roll up firmly and secure with string.
Season on the outside with salt and pepper.
Place the roll on the rack of a roasting tin and roast uncovered for 20 to 25 minutes per 500 g plus 25 minutes extra for well done.
Remove the string, slice the roll and serve with prune sauce (see recipe), fresh gooseberries, jasmine rice and vegetables.

Read more on: roast  |  lamb


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