- Course Hors D'oeuvres & Appetizers
- Prep. Time 25 mins
- Cooking Time 15 mins
- Yields 4 to 6 servings
Sweet Ginger Sauce:
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Real cream is what naturally separates from and floats on top of the milk layer of freshly gathered milk.This recipe is brought to you by:
Preheat oven to 325 °F (160 °C).
Cut baguette in half lenghtwise. Remove crumb from each half with spoon or spatula. Reserve 1 cup (250 mL) of breadcrumb. Set aside.
Stuff both baguettes halves with Lamb Stuffing, pressing in mixture. Bake for 10 minutes. Remove from oven and carefully slice into rings.
Serve 2 to 3 rings per person. Sprinkle each portion lightly with Sweet Ginger Sauce. Garnish with mache lettuce and orange slices.
In a saucepan, sauté onion, green bell pepper and garlic in butter 4 to 5 minutes, stirring. Add ground lamb and sauté until cooked through. Drain the fat out of the pan. Add ginger, salt and pepper.
Remove from heat and let cool 10 minutes. Add egg, bread crumbs and orange juice. Mix well and set aside.
Sweet Ginger Sauce
In a saucepan, mix cornstarch with water. Add remaining ingredients including cream. Bring to a boil while stirring. Simmer until the sauce thickens. Remove from heat and serve with the lamb rolls.
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