Easiest Way to Make Boneless Lamb Shoulder Recipe Delia

Lamb Loaf

Place the lamb on a wire rack in a roasting tray and rub the outside of the lamb with the olive oil.

Recipe Summary Lamb Loaf

Mediterranean lamb meat loaf. Serve with tomato cucumber salad with mint dressing. Leftovers make a great sandwich.

Ingredients | Boneless Lamb Shoulder Recipe Delia

½ teaspoon vegetable oil

2 slices dry bread, diced

½ teaspoon vegetable oil, or as needed

¼ cup milk

1 pound ground lamb

1 egg

4 cloves minced garlic

2 tablespoons chopped fresh thyme

1 tablespoon Worcestershire sauce

1 tablespoon lemon zest

1 teaspoon ground coriander

1 teaspoon dried basil

1 teaspoon dried rosemary, crushed

¾ teaspoon salt

¼ teaspoon ground black pepper

¼ cup tomato sauce

5 leaves fresh mint, finely chopped

2 tablespoons balsamic vinegar

Directions

Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x5-inch loaf pan with oil.

Place bread and milk in a small bowl. Press bread with a fork to soak up the milk.

Combine lamb, egg, garlic, thyme, Worcestershire sauce, lemon zest, coriander, basil, rosemary, salt, and pepper in a medium bowl. Add soaked bread; discard the leftover milk. Mix with hands until well combined. Transfer meatloaf to the prepared pan.

Combine tomato sauce and mint; spread evenly over the meatloaf. Drizzle with balsamic vinegar.

Bake in the preheated oven until no longer pink in the center, about 35 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Remove and let cool for 5 minutes before serving.

Info | Boneless Lamb Shoulder Recipe Delia

prep: 30 mins cook: 35 mins additional: 5 mins total: 1 hr 10 mins Servings: 4 Yield: 1 9x5-inch loaf pan

TAG : Lamb Loaf

Meat and Poultry Recipes, Lamb, Ground,