From Chef Oonagh Williams of Gluten-Free Cooking with Oonagh
Lamb Stuffing Ingredients:
Note: Pork sausage is already highly seasoned so I don’t add extra salt or pepper to stuffing. Add salt and pepper if you use ground beef or lamb.
Lamb Stuffing Directions
In England I used to make real mint jelly using Bramley apples – really tart, sour apples that cook to a wonderful apple pie. Granny Smith is the closest over here and still not sour enough. Mint sauce is far too vinegary and bought mint jelly here is neon green with peppermint oil. I buy a jar of regular apple jelly, as real as possible and equivalent of grocery store pack of mint. During Easter in New Hampshire, we normally don’t have fresh mint yet in the garden. Decant apple jelly from jar and melt apple jelly in microwave in a 2 cup microwave safe jug. Add the stems of washed mint to melted jelly. It’s easier if you tie the stems together. Quickly heat jelly with mint stems, don’t boil. Leave jelly and mint sitting overnight. The next day, re-warm jelly which will have solidified again. Remove stems, getting as much jelly off stems as possible. Finely chop mint leaves and add to jelly. You can do this several days in advance. Pour back into jar and refrigerate until needed. Enjoy!