Rolled Roast Lamb Breast with Leek and Chestnut Stuffing

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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

  1. Preheat the oven to 160C/300F/gas 3.
  2. In a bowl mix all of the stuffing ingredients together.
  3. Unroll the lamb breast on the chopping board skin side down. Season with salt pepper and the cardamom.
  4. Spread the stuffing mix evenly over the lamb breast and roll back up. Secure with butchers string.
  5. 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.


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