Submitted by Tania Whitford
The MONSTER – Glazed bacon wrapped beef,lamb and pork roll
Serving: 5
Ingredients
- Meat
- 1 kg bacon
- 500g sirloin steak bashed to 5mm
- 500g lamb chops (deboned) bashed to 5mm
- 500g pork chops (deboned) bashed to 5mm
- Stuffing
- 1 1/2 cups bread crumbs
- 1 Tbsp season all
- 1 Tbsp parsley
- 1 tsp thyme
- 1 tsp basil
- 1 tsp rosemary
- 1 Tbsp garlic
- 2 thinly sliced spring onion
- 1 Tbsp butter
- 1 egg beaten
- Glaze
- 1/2 cup honey
- 1 Tbsp dried mustard powder
- 1 Tbsp vinegar
Instructions
- Put glad wrap on the bench large enough so that when then bacon lattice is formed that there will be about 2 inches either side. This will help with rolling.
- Lay bacon into a lattice and then place the meat on top in order.
- Mix the stuffing together, it should hold it's form when squished in your hand, if not add a little water (Tbsp at a time) until it does
- Place on front 3rd of the meat so when you roll it will be more or less in the middle.
- Roll the loaf and remove glad wrap.
- Place into a dish or straight in the sc.
- Mix glaze ingredients together and pour over loaf.
- Cook on low for 6 hours then place under the grill to brown.
- Pour left over glaze over the meat to serve.
- Serve with your favorite sides
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