Ingredients:
1 leg of lamb boned and cut into single servings
5 sheep’s cauls
1 onion finely chopped
2 tablespoons of butter
50 grams of pine nuts
1 teaspoon of coriander seeds
1 teaspoon of peppercorns
Salt and pepper to taste
Method:
1. Heat the butter and brown the lamb and set aside
2. Sauté the onion
3. Put the meat back in and stir adding the coriander and pepper corns and slat and pepper
4. Warp a piece of lamb in a lamb caul making sure that there are an equal amount to spices in each, wrap well.
5. Line up in a baking dish and bake in a slow oven 170 C for about two hours
6. Serve with a white pilaf
