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Prep Time: 25 Minutes Cook Time: 120 Minutes |
Ready In: 145 Minutes Servings: 4 |
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Actually, this is made with lamb or mutton. Original settlers to Australia pretended that they were serving goose. Ingredients:
2 slices bacon, sliced thinly |
1 medium onion, diced |
2 sheep's kidneys, cut into 1/4-inch slices, core removed |
cayenne pepper, to taste |
black pepper, to taste |
salt, to taste |
1/2 cup bread crumbs |
1 egg |
1 teaspoon rosemary |
1 (3 1/2 pound) leg of lamb, boned and with shank |
flour, to dust |
clarified butter, to brush |
1 tablespoon honey |
2 teaspoons dry mustard |
1 tablespoon worcestershire sauce |
1 cup cider |
Directions:
1. Preheat oven to 325 degrees F. Place bacon into a dry pan. Heat to render fat and fry bacon. Add onion and kidney. Season with cayenne, salt, and black pepper. Saute another 2 minutes. Transfer to a bowl and add bread crumbs, rosemary, and egg.
2. Place stuffing in lamb, packing tightly. Tie up like a parcel. Tuck the edges of the meat underneath the string. Dust the outside of the meat with flour. Season with salt and pepper and brush with butter. Place on a rack in a baking dish. Cook for 1 hour, 10 minutes.
3. Mix together honey, mustard, Worcestershire sauce. At 1 hour, 10 minutes, baste the meat with the honey mixture. Add 1/2 cup of the cider to the roasting pan to prevent honey mixture from burning. Cook 1/2 hour more, basting from time to time.
4. Remove the meat, cut off string, and place meat on warmed serving dish. Pour excess fat from baking pan. Deglaze pan with 1/2 cup cider, bring to boil. Strain.
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