STUFFING FOR LAMB
2 ½ tablespoons olive oil
2 rashers bacon, rind removed, chopped
300 g pork mince
1 small red onion, chopped
60 g char grilled red capsicum, chopped
2 tablespoons flat-leaf parsley, chopped
1 teaspoon thyme leaves
1 teaspoon mustard
2/3 cup fresh breadcrumbs
Heat 1 tablespoon of oil in a frying pan over medium heat. Add bacon and onion. Fry until golden. Add mince fry 5 min. Remove to a bowl cool. Add capsicum, parsley, thyme, mustard and breadcrumbs. Season with salt and pepper. Stir until well combined.
Use as stuffing for a deboned lamb rib or deboned leg of lamb.
Recipe: Elize de Kock
