Marrow Stuffed With Lamb

750 g/11/2 lb lamb fillet pieces or steak, trimmed
and finely chopped
120 ml/4 fl oz chicken stock
25 g/1 oz onion, peeled and chopped
2 teaspoons chopped fresh rosemary or
1 teaspoon dried rosemary
250 ml/8 fl oz tomato juice
salt
freshly ground black pepper
100 g/4 oz long-grain rice
1 medium-sized marrow, skinned, cut
lengthwise and deseeded

Put the lamb, stock, chopped onion and rosemary in a saucepan and bring to the boil. Add the tomato juice, salt and pepper and simmer for 15 to 20 minutes until the mixture thickens.

Remove from the heat and leave to marinate overnight. Carefully remove all the fin.

Put the rice in a saucepan of boiling salted water

and cook for about 12 minutes or until just tender. Drain the rice, mix with the lamb and spoon into the marrow halves. Wrap the stuffed marrow in foil and bake in a preheated moderately hot oven (200 °C/400 °F, Gas Mark 6) for 1 to 11/4 hours. Serve immediately.

SERVES 4