Stuffed breast of lamb
This stuffed breast of lamb with herby breadcrumbs is budget friendly but still makes a great entertaining dish too.
Equipment
- small deep oven dish
- kitchen string
- scissors
- Aluminium foil
- measuring jug
- Sharp knife
- Chopping board
- Food processor
- small frying pan
- blender
Ingredients
- 1 kg lamb breast
- ⅓ teaspoon pepper
- ¼ teaspoon salt
- 1 onion
For the stuffing
- 1 tablespoon butter
- 1 shallot
- 1 clove garlic
- 1 tablespoon thyme
- 1 tablespoon parsley
- 1 tablespoon rosemary
- ⅓ teaspoon salt
- ¼ teaspoon pepper
- 100 g breadcrumbs about 2 - 3 slices fresh white bread
For the gravy
- 200 ml water
- 400 ml lamb stock
- 1 tablespoon cornflour cornstarch
- 1 tablespoon water
Instructions
- Unroll the rolled lamb if alreasy tied and place flat on a chopping board.
- 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.
- Heat the butter over amedium heat in a small frying pan and add the chopped shallot.
- Cook for a few minute s to soften the shallot without colouring then add the garlic and cook for 1 minute. Turn off the heat.
- Remove the rosemary and thyme leaves from the woodystem 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.
- Place the onion rings in the bottom of the roasting dish and lay the meat seam side down. 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 then 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 and check the seasoning.
- 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
Nutrition
Calories: 348kcalCarbohydrates: 25gProtein: 37gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 101mgSodium: 780mgPotassium: 595mgFiber: 2gSugar: 3gVitamin A: 192IUVitamin C: 7mgCalcium: 97mgIron: 5mg
Tried this recipe?Let us know how it was!
