Braised Breast of Lamb

Ingredients

• Shoulder and breast of lamb, boned
• ½ cup parsley, chopped
• 1 cup bread crumbs
• 2 tablespoons butter
• 1 can of tomatoes
• Pepper to taste
• ¼ teaspoon coarse sea salt
• 1 carrot, finely chopped
• 1 turnip, finely chopped
• 1 onion, finely chopped
• 1 onion, grated
• 1 clove of garlic, minced
• Thyme to taste
• Spices to taste

Directions

1. Have the butcher remove all bones from the lamb.

2. Wipe the lamb carefully with a damp cloth.

3. Prepare a dressing of bread crumbs fried in butter, adding grated onion, parsley, thyme, and spices to taste.

4. Stuff the dressing into the open side of the lamb, roll it up neatly, and tie with kitchen twine.

5. Fry the chopped vegetables in butter until softened.

6. Heat an iron pot until very hot, add butter, and brown the lamb roll on all sides.

7. Add the fried vegetables and just enough boiling water or broth to cover.