Mix sausage meat, crumbs, rosemary and egg together. Season and stuff the lamb then tie into a long shape. Seal the joint in a hot oil pan. Roast in the oven for 20 minutes at 180C. Cut peppers, courgettes, onion and aubergine into slices and fry in olive oil in a griddle pan. Serve lamb on bed of grilled vegetables. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Posted to CHILE-HEADS DIGEST V4 #,
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|Serving Size: 1 Serving (2964g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 91 (10%)|
|Amt Per Serving||% DV|
|Total Fat 10.2g||14 %|
|Saturated Fat 2.5g||12 %|
|Monounsaturated Fat 2.4g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 211.5mg||65 %|
|Sodium 471.1mg||16 %|
|Potassium 5034.6mg||132 %|
|Total Carbohydrate 178.7g||53 %|
|Dietary Fiber 40.9g||164 %|
|Sugars, other 137.8g|
|Protein 35.8g||51 %|
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Calories per serving: 867
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