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French Lamb Loaf With Mustard

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“The title of this recipe may be deceiving..this is just a loaf of sourdough bread stuffed with lamb. You can fill this portable loaf with just about anything!! Spinach and feta, or maybe beef, chipotle chili powder and cheddar cheese. Make it early in the day, chill it and then take it on a picnic where you will have access to a campfire or grill to reheat it. Michele made this lamb one in class. It was mouthwatering!!”
1hr 10mins

Ingredients Nutrition


  1. Preheat the oven to 275ºF.
  2. Use a sharp knife to cut the ends off the loaf of bread, exposing the white on the inside.
  3. With your fingers, pull out all the soft insides of the bread, creating a shell of the crust. It is easier to work from both ends and meet in the middle.
  4. Spreak the inside pieces of the bread on a baking sheet and toast them in the oven until they just begin to color, about 10-12 minute.
  5. Remove from oven, cool and put into a work bowl of a food processor.
  6. Pulse briefly, to reduce the bread to coarse crumbs; set aside.
  7. Heat the olive oil in a medium saute pan set over medium-low heat.
  8. Add the onion and saute until limp and fragrent, about 7 minute.
  9. Add the garlic and saute for 2 more minute Do not let it burn.
  10. Season with salt and pepper, and transfer to a bowl to cool.
  11. Return the pan to the heat and saute the lamb, using a fork to crumble it, until it just begins to lose its color, about 5-7 minute.
  12. Drain off and discard the excess fat, increase the heat to medium.
  13. Add the capers and cook for 2 min tossing or stirring all the while.
  14. Add the parsley, thyme, and mustard.
  15. Remove from heat and let cool slightly.
  16. Stir in the cooled onions and garlic.
  17. Stir in the bread crumbs.
  18. Fold in the egg.
  19. Taste and season to taste with salt and pepper.
  20. Cool to room temperature.
  21. Preheat the oven to 350ºF.
  22. Fill the inside of the hollowed loaf of bread with the lamb mixture. Add half of the filling in one end and half in the other. Press the filling in, so that it is packed evenly throughout the loaf. Just be careful not to break through the loaf "shell".
  23. Brush the loaf all over with olive oil and wrap it in aluminum foil, closing the foil at the top of the loaf.
  24. (Now is when this loaf can be chilled to be reheated later.).
  25. Bake for 20 minute.
  26. Open the foil to expose the top of the loaf, and bake for 10 more minute.
  27. Let the loaf rest at room temperature for 5 min before serving.
  28. To serve, cut the loaf into 1-inch thick slices.
  29. Garnish with a spoonful of Dijon mustard.
  30. Serve immediately.

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