Jordanian Stuffed Lamb is an adaptation of a traditional recipe. Serve it with Aubergines Farcies Duxelles.
2 large whole breasts of lamb
2 tablespoons olive oil
6 oz. dried chick-peas, soaked overnight
3 oz. brown rice, washed, soaked in cold water for minutes and drained
2 oz. flaked almonds
4 oz. veal, minced
1 teaspoon salt
2 teaspoon black pepper
10 fl. oz. chicken stock
First, prepare the stuffing. Drain the soaked chick-peas and place them in For a really different meal, serve Jordanian Stuffed Lamb with Auber-gines Farcies Duxelles – delicious! a medium-sized saucepan. Pour over enough water to cover the peas. Set the pan over high heat and bring the water to the boil. Reduce the heat to low and cook the peas for 2 hours, or until they are soft, adding more water if necessary.
Remove the pan from the heat and drain the chick-peas in a colander. Set aside.
Place the brown rice in a small sauce-pan. Add just enough water to cover and set the pan over moderate heat. Bring the water to the boil and cook the rice for 30 minutes, or until it is tender and the water has been absorbed. Remove the pan from the heat and set aside.
In a large mixing bowl, combine the chick-peas, rice, almonds, veal and half the salt and pepper. Gradually add the chicken stock, stirring constantly.
Preheat the oven to moderate 350 °F (Gas Mark 4, 180°C).
Spread the stuffing mixture over the lamb and roll up each breast. Secure with string. Rub the meat with the remaining salt and pepper and, using a pastry brush, coat it with the oil.
Place the breasts in a roasting pan and put it in the oven. Roast for 1 ½ to 2 hours or until the meat is well browned and tender and the juices that run out when the meat is pierced with a skewer are only faintly rosy.
Remove the roasting pan from the oven and discard the cooking liquids in the pan. Serve the meat immediately, cut into thick slices.