Mom's Mint Stuffing for Lamb

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“When people talk about comfort food this recipe immediately comes to my mind. Mom prepared it about once a month when i was a kid, and i truly looked forward to this Sunday meal even now. It was only recently that i found her recipe amongst the shoeboxes of recipe clippings she had saved through her eight seven years.”
6 cups

Ingredients Nutrition


  1. Cut bread into cubes and dry slowly in barely warm oven.
  2. Combine all ingredients, mix well, and let stand in refrigerator for a minimum of an hour to intergrate flavours.
  3. Use the mixture to stuff boned lamb shoulder OR for chops, steaks etc.
  4. bake the mixture in a covered casserole dish for one hour at 325 degrees and spoon 2 tablespoons of drippings from the lamb chops over the casserole to enhance the flavour.

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