LAMB AND LAVER ROLL
1kg Loin of Welsh Lamb, skinned and boned
1 Egg, 25g Butter, Seasoned Flour, Breadcrumbs.
Chopped Streaky Bacon, 50g Laver, 1 Onion, Breadcrumbs, Grated Rind of
Butter, Chopped Onion, Brown Stock, Tomato Puree, Orange Juice, Red Wine,
Salt & Pepper.
To make the stuffing:- fry the bacon, add onion, laver and orange rind.
Spread the stuffing down the centre of the loin. Roll up and tie it with
thread to form a sausage shape. Roll in seasoned flour, brush with beaten
egg and roll in breadcrumbs. Roast for 1 hour at Gas Mark 6 or equivalent,
basting from time to time. Prepare the sauce and serve separately