Gluten Stuffed Lamb

(Will need an electric frypan or large lidded fry pan for this recipe)

Ingredients:

Stuffing:

2 cups soft breadcrumbs straight from fresh loaf

Lump of butter

Pinch of salt

Mixed herbs (parsley, oregano, basil, tarragon)( I prefer to mix my own as I don’t like the packaged mixed herbs)

I large chopped onion

2 eggs

Method: mix thoroughly and leave

Liquid:

½ pint of water (approx 300 ml)

1 teaspoon Marmite

1 chopped onion

2 cloves garlic

Method: dissolve Marmite in warm water and add rest of ingredients. Leave.

Gluten Lamb:

2 eggs

1 cup soya milk

½ cup water

1 teaspoon Marmite (dissolved in the milk or water)

1 dessertspoon soya sauce

1 teaspoon salt

½ tsp sweet basil

1 tsp parsley, oregano, tarragon or mixed herbs to suit

(1 ½ cups gluten flour- don’t add till all other ingredients are mixed together)

Method:

Mix all together (except gluten flour).

When all ingredients are mixed then add the gluten flour.

Mix into a soft mass.

Now: heat oil in frypan. When ready, place the gluten mixture into the frypan and spread out and brown one side.

While browning, place the stuffing mixture onto one third of this mixture. When browned, flip the other two thirds of the mix on top of the stuffing mix and press down to make a roll in the middle of the frypan. Add liquid mixture and cook on low for 1 hour, occasionally spreading liquid to moisten top of the roll.

Continually check liquid level to keep it from going dry.

Slice and serve with salad or veg.

I allow it to cool and then slice and lightly fry in olive oil till browned and then serve with salad or vegetables as well.