Crown Roast of Lamb with Tipsy Sweet Potato Stuffing (Australia)
.
Yield
10 servingsPrep
5 minCook
60 minReady
70 minLow Fat, Low in Saturated Fat, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
lamb sirloin roast
12 cutlets |
*
|
| Stuffing ingredients | |||
| 500 | grams |
sweet potatoes, or yams
cooked, mashed |
|
| 2 | tablespoons |
sherry
|
|
| 1 | x |
seasoning
to taste |
* |
| 1 | large |
eggs
lightly beaten |
|
| 1 | each |
onions
finely chopped |
|
| 1 | tablespoon |
parsley leaves
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
lamb sirloin roast
12 cutlets |
*
|
| Stuffing ingredients: | |||
| 5E+2 | grams |
sweet potatoes, or yams
cooked, mashed |
|
| 3E+1 | ml |
sherry
|
|
| 1 | x |
seasoning
to taste |
* |
| 1 | large |
eggs
lightly beaten |
|
| 1 | each |
onions
finely chopped |
|
| 15 | ml |
parsley leaves
chopped |
|
Directions
Mix all stuffing ingredients together.
Fill the lamb cavity with stuffing and place roast in a baking dish .
Bake at 180C (350F) for 1 hour.
