Salami Stuffed Breast of Lamb with Braised Carrots and Rosemary Gravy
1kg deboned breast of lamb ( ask your butcher)
200g sausage meat
75g salami
1 shallot , finely chopped
1 clove garlic, crushed
Handful chopped parsley
1 tablespoon oil
Salt
4 carrots, scrubbed and cut in half lengthwise
1 onion, peeled and quartered
200ml white wine
200ml chicken stock
1 teaspoon rosemary
Chop the salami into a fine dice and mix in with the sausage meat, shallot, garlic and parsley. Spread all over the meat side of the lamb.
Roll up tightly and tie with string in 4 places. Heat the oil in a frying pan and season the lamb with salt. Place in pan where the join is and cook for a couple of minutes. Seal on both ends then cook on each side until golden. Place carrots and onion in a casserole or roasting tray and place lamb on top. Pour over the wine and stock and cover either with foil or a lid. Bake in a 160oc oven for 2 and a half hours or until fork tender. Rest for 15 minutes.
Remove carrots from pan. Spoon off excess fat from cooking liquor and add the rosemary. Blend with the onions to a smooth gravy and check seasoning.
Heat the carrots in a pan. Slice the lamb and serve with the gravy.
