Bite into the crispy coating of these neat little parcels to discover succulent pieces of lamb and a peachy stuffing.
1 onion, chopped
50g dried peaches, soaked overnight and chopped
2 tbls fresh chopped dill
2 cloves of garlic, crushed
Salt and ground black pepper
1 egg, beaten
700g best end of neck of lamb, boned and skinned
oil, for frying
for the coating
4 tbls seasoned flour
2 eggs, beaten
50g fresh breadcrumbs
Preparation time : 15 minutes + soaking
Cooking time : 20 minutes
Author : Prue Leith
Cookbook : Quick and easy (Confident Cooking)
1. In a pan, soften the onion in 15g the butter until transparent. mix the peaches, dill garlic and breadcrumbs together, then stir in the onions and seasoning. Add the beaten egg, a little at a time, until the stuffing is bound together.
2. Open out the lamb and place fat side down on a surface. Spread the stuffing over the lamb and roll up. Secure with 8 lenghts of string at even intervals along the roll. Using a sharp knife, cut through the meat in between the string to give 8 noisettes.
3. Push a coctail stick strough each noisette to secure the meat, then cut off the string. Coat each noisette in the seasoned flour, then the egg and then the breadcrumbs.
4. Heat the remaining butter and the oil and add the noisettes. Fry for 4-6 minutes on each side over a moderate heat. If frying in batches, keep the noisettes warm in oven. Drain them well on kitchen paper and serve.