Breast of Lamb with mint and rosemary stuffing

4 Breasts of Lamb ( ask your butcher to cut a pocket for the stuffing)

Marinate in juice of 3 lemons overnight- drain excess juice off before adding spice rub the next day.

Stuffing

3 onions chopped

little oil for frying

2 Tbl finely chopped parsley

2 Tbl finely chopped fresh rosemary

2 Tbl finely chopped fresh mint

1 cup Nussbaums chicken stock (liquid) or 1 cube dissolved in 1 cup boiling water

1 cup Matzo meal

salt and pepper to taste

Fry onions in a little oil to taste, add parsley, rosemary and mint and mix well.  Add chicken stock and bring to boil then immediately remove from heat.

Add matzo meal, salt, pepper to taste and place in the refrigerator until you are ready to stuff breasts.

When ready to stuff breasts, shake off excess lemon juice in which they have been marinating overnight .

Spice ribs with the following spice rub combination

Spice rub

2 Tsp crushed black pepper

1 tsp paprika

1 tbl dried rosemary

1 tsp salt

1 tsp garlic powder ( 4 garlic cloves)

1 tsp ground cumin

1 tsp ground ginger ( 1 tbl grated fresh)

combine all of the spice rub ingredients together in a  small mixing bowl, preheat oven to 170 degrees

Rub with spice rub, divide stuffing, stuff the breasts and roast at 170 for 2 hours until golden brown. Remember the stuffing does add extra cooking time onto the ribs.

 

 

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