2 tablespoons vegetable oil
1 pound lambskins, diced and diced
1 medium onion, diced
1 medium kidney, diced
3 teaspoons white sugar
2 teaspoons monosodium glutamate (MSG)
1 cup water
1/4 teaspoon salt
1/4 teaspoon dried sage
1/4 teaspoon dried thyme
1 cup finely chopped celery
1/4 cup finely chopped onion
1/3 cup butter, melted
1 cup light brown sugar
2 cups butter, melted
1 cup light brown sugar
1 (5 ounce) can lard
1 tablespoon butter, melted
1/4 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon dried dried oregano (optional)
Heat oil in a large saucepan over medium heat. Fry lambskin rolls for about 10 minutes on each side, until browned and crisp. Remove from pan. Drain fat.
Heat butter in a small saucepan over medium heat. Stir together brown sugar, white sugar, butter, 1 cup lard, 1/4 teaspoon oregano, celery and onion. Spread 1/2 cup of the sauce on the rolled lamb. Cover gravy and let stand to cool.
Pour lard mixture over lamb. Spoon cream over bread. Slice tops off of lamb. Drizzle top with remaining lard mixture.
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