Stuffed Breast of Lamb

Have you tried a rolled and stuffed breast of lamb?

The meat is stuffed with a mixture of garlic, herbs and breadcrumbs and then rolled into a roulade for roasting.

Slowly cooked in the oven, the fat drains away, leaving tender and delicious meat.

Enjoy.

Jump to:

• ❤️ Why you will love this recipe
• 🥘 Ingredients
• 🍽 Equipment
• 🔪 Instructions
• ⏲️ Cooking Time
• 🥗 Serve with
• 🥙 Substitutions
• 📖 Variations
• 🍣 Storage
• 🍱 Prepare in Advance
• 📋 Recipe
• Beef, Lamb and Venison
• 💬 Comments

With the price of groceries still high, it's worth getting aquainted with some cuts of meat that you may not have used before.

Breast of lamb is one of the most economical cuts of lamb you can buy and it's flat shape makes it perfect for stuffing and rolling. Like a piece of belly pork, it does have some visible fat, however, the slow cooking time means that much of this fat drains away during cooking to leave tender and tasty meat.

In fact, the finished roast is very much a lamb roulade, so you can entertain at home without breaking the bank.

The stuffing is a simple mix of herbs, garlic and breadcrumbs, but you could add all sorts of other ingredients such as chopped apricots, pistachios or pomegranate to make it more of a special meal.

❤️ Why you will love this recipe

• Budget friendly recipe.
• Easy to make.
• Lots of stuffing variations.
• Great Sunday roast or entertaining idea.

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🥘 Ingredients

• Lamb - breast of lamb joint. These are available at most supermarkets and good butchers. It tends to come ready rolled and tied.
• Butter - any butter. I tend to use salted butter for savour cooking.
• Shallot - for the stuffing. I prefer to use the long shallots, as they are easier to peel than the small ones and are sweet and mild. If the skins are really hard to remove I soak them in warm water for a while and they are easier to lift off.
• Onion - this form the basis for the gravy and gives the lamb a trivet to sit on while it's cooking.
• Garlic - garlic clove for flavour.
• Thyme - fresh sprig of thyme.
• Parsley - fresh parsley.
• Rosemary - fresh rosemary is the perfect partner for roast lamb.
• Salt - flaked sea salt.
• Pepper - freshly ground black pepper.
• Breadcrumbs - fresh breadcrumbs from about 2 and a half slices of bread. Remove the crusts and roughly break into 4 then pulse in a food processor.
• Stock - lamb stock. I use the lamb stock pots.
• Cornflour - to thicken the gravy, if you prefer a thicker gravy.

The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post.

🍽 Equipment

• small deep oven dish
• kitchen string
• scissors
• aluminium foil
• measuring jug
• sharp knife
• chopping board
• food processor
• blender
• small frying pan

🔪 Instructions

Unroll the rolled lamb if alreasy tied and place flat on a chopping board.

Often, there will be 2 pieces of lamb breast.

Peel the onion, garlic and shallot.

Finely mince the garlic, chop the shallot and cut the onion into rings of about a centimetre of just less than half an inch.

The onions will give the lamb a trivet to sit on. This helps the hot air circulate evenly around the meat and also flavours the onions to use in the gravy later.

Heat the butter over a medium heat in a small frying pan and add the chopped shallot.

Cook for a few minutes to soften the shallot without colouring then add the garlic and cook for 1 minute. Turn off the heat.

Prepare the herbs for the stuffing.

Remove the rosemary and thyme leaves from the woody stem and finely chop along with the parsley.

Put the fresh breadcrumbs in a bowl and add the herbs, garlic and onion mixture and seasoning.

Lay 3 or 4 pieces of string on the chopping board and place the first piece of lamb over the top. The short end of the lamb should be facing you.

Place half of the stuffing mix on the lamb. I find it's easier to use a spoon to add the stuffing and then use the back of the spoon or the palm of your hand to press it into an even layer.

Repeat with the other piece of lamb.

Carefully roll the lamb up and tie the string.

It doesn't matter if some of the stuffing escapes.

⏲️ Cooking Time

Put the onion rings in the bottom of the roasting dish.

Lay the meat seam side down and add the hot water from the kettle.

Season the lamb with the remaining salt and pepper.

Cover the dish with foil.

Preheat the oven to 160 C / 310 F / 140 FAN / Gas 2.5  and roast for 2 hours.

Increase the temperature to 180 C / 350 F / 160 FAN / Gas 4, remove the foil and cook for a further 30 minutes to brown the meat.

Place the lamb on a plate and cover with foil to keep warm.

Remove all the fat from the dish except a tablespoonful.

Add the hot lamb stock and heat on the hob until bubbling over a medium heat.

Use a wooden spoon to loosen any grungy bits stuck to the bottom as these are the best parts of the gravy.

If you would like to thicken the gravy, combine the cornflour with the water and stir in to the gravy for a minute.

Cut the stuffed breast of lamb into thick slices and serve with the gravy and your favourite vegetable dishes.

🥗 Serve with

Try one of these side dishes with stuffed breast of lamb.

• Honey Roast Chantenay Carrots
• Onion Sauce
• Fondant Potatoes
• Sarladaise Potatoes
• Roast Potatoes
• Leeks in White Sauce
• Honey Roast Carrots and Parsnips
• Fried Cabbage with Bacon
• Roast Savoy Cabbage
• Whole Baked Cauliflower Cheese
• Roasted Green Beans and Carrots
• Roasted Long Stem Broccoli
• Roasted Swede Chips
• Rosemary Garlic Mashed Potatoes

🥙 Substitutions

• Fresh herbs - susbtitute a teaspoon of dried herbs for fresh herbs.

📖 Variations

Try adding some of these ideas to the breadcrumb stuffing.

• chopped dried apricots
• shelled pistachios or chopped walnuts
• zest of half a lemon (yellow part only)
• pomegranate seeds
• chopped prunes

🍣 Storage

• Refrigerator - cool, cover and store in the fridge for up to 3 days.
• Freezer - pack into airtight containers, ideally with gravy, and freeze for up to 3 months.
• Reheat - place in a dish covered with foil and reheat in the oven at 180 C / 350 F / 160 FAN / Gas 4.

🍱 Prepare in Advance

• Prepare the lamb roulade ready for roasting, and store covered in the fridge overnight.

More lamb recipes

• Slow Cooked Lamb Neck Fillets
• Roast Lamb Shanks
• Slow Cooked Lamb Shoulder
• Minted Lamb Burgers
• Saddle of Lamb with Parsley Thyme Stuffing
• Leg of Lamb with Garlic and Rosemary
• Cannon of Lamb with Redcurrant Sauce

📋 Recipe

🍲Food Safety

• Do not use the same utensils on cooked food, that previously touched raw meat.
• Wash hands after touching raw meat.
• Don't leave food sitting out at room temperature for extended periods.
• Never leave cooking food unattended.
• Use oils with high smoking point to avoid harmful compounds.
• Always have good ventilation when using gas.

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