Lamb loaf with lemon cream sauce

Lamb loaf with lemon cream sauce

By
From
Encyclopedia of Food and Cookery
Serves
4-5

Use a small boned shoulder of lamb. Chop the meat finely in a food processor or put through a mincer.

Ingredients

Quantity Ingredient
750g minced lean lamb
125g ham, finely chopped
2 teaspoons fresh rosemary, chopped
or 1/2 teaspoon dried rosemary
1/4 teaspoon nutmeg
salt and freshly ground black pepper
80g fresh white breadcrumbs
2 eggs, beaten

Sauce

Quantity Ingredient
190ml cream
2 tablespoons lemon juice

Method

  1. Place lamb in a bowl with remaining ingredients (except those for sauce). Mix lightly together. Shape into a round or oblong and place in a greased baking dish. Bake in a preheated moderate oven for 1 hour.
  2. Remove loaf from dish to a heated serving platter and pour off any fat left in baking dish. Add cream and lemon juice to dish and heat gently, scraping up brown bits. Season with salt and pepper and pour over loaf to serve.
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