Recipe
for family meals :
 It
is many years since Hub-UK was first launched. It has
been created from recipes contributed form all over
the world, from professionals and amateurs alike. A
great many of the recipes do not have any details as
to who sent them in or from where they came. It would
be a shame not to share them with you for this reason
alone.
This
Welsh recipe is one such recipe. If you know where it
originated, or perhaps it is even yours, let me know
and I will add the necessary credits and acknowledgements.
"The
most indispensable ingredient of all good home cooking
- love, for those you are cooking for" ~ Sophia
Loren.
Ingredients
1
1/2 lb loin lamb
3 oz onions
4 oz drippings
1 oz mushroom trimmings
4 oz breadcrumbs
2 oz Laverbread
12 oz shortcrust pastry
1 x seasoning
1 x chopped parsley
1/2 x 1/2 gill milk
1 sliced tomato (for garnish)
Method
- Skin
and bone the loin of lamb.
- Finely
chop the onions and sweat in 2 ozs dripping.
- Add
finely chopped mushroom and cook for a further 2 minutes.
- Add
the breadcrumbs, laverbread and chopped parsley and
mix to a smooth consistency with a little milk, then
season.
-
Stuff the loin with the micture, tie and season it.
- Seal
it with melted dripping and then roast in an oven
at 430°F for 30 minutes.
- Roll
out the pastry into a rectangle 1/4" thick and spread
with the remainder of the stuffing, leaving a 2" margin
all around.
- Place
the cold loin in the pastry, egg wash the margin.
Completely envelope the meat in the pastry and seal.
- Turn
it over, place onto a greased baking sheet with the
folds underneath.
-
Egg wash it and decorate as required.
- Bake
it in an oven at 425°F for 30 minutes.
- Garnish
with parsley and sliced tomatoes.
- Serve
with braised leeks, jacket potatoes and brown sauce.
Serves
6
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