FoodCoop Recipes
Rolled Roast Lamb Breast with Leek and Chestnut Stuffing
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.
Prep
15 minutes
Cook
180 minutes
Serves
6
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.
