Rolled Roast Lamb Breast with Leek and Chestnut Stuffing
Serves: 6
Preparation: 15 minutes
Cooking Time: 180 minutes
British lamb breast. Belly area of the lamb. Full of flavour due to a higher fat content however a relatively cheap cut of lamb which is perfect for roasting.
Ingredients
- Lamb breast
- salt and pepper
- 2 tsp cardamom seeds crushed (for the stuffing)
- 75g butter
- 1 leek finely chopped
- 3 cloves garlic peeled and chopped
- 200g peeled chestnuts finely chopped
- 2 sprigs rosemary leaves finely chopped
- 75g white breadcrumbs
- 1 egg beaten
Method
- Preheat the oven to 160C/300F/gas 3.
- In a bowl mix all of the stuffing ingredients together.
- Unroll the lamb breast on the chopping board skin side down. Season with salt pepper and the cardamom.
- Spread the stuffing mix evenly over the lamb breast and roll back up. Secure with butchers string.
- Place the lamb on a metal rack in a roasting tin and roast in the oven for 2 1/2 to 3 hours until juicy tender and cooked through.