Roast Breast of Lamb with Leek and Chestnut Stuffing
A great way to cook a roast breast of lamb using a leek and chestnut stuffing to absorb all the flavours.
To Cook Medium: 25 minutes per 450g plus 25 minutes
To Cook Well Done: 30 minutes per 450g plus 30 minutes
- 1 x 900g lean boned breast of lamb or rolled boneless shoulder
- 2 teaspoon cardamom seeds, crushed
For the leek and chestnut stuffing:
- 50g butter
- 1 medium leek, finely chopped
- 2 garlic cloves, peeled and finely chopped
- 175g cooked, peeled chestnuts, finely chopped
- 2 tablespoons freshly chopped flat-leaf parsley
- 50g fresh white breadcrumbs
- 1 egg, beaten
- Prepare the stuffing in a large bowl by mixing the stuffing ingredients together.
- Place the breast or shoulder of lamb on a chopping board and unroll, skin side down. Season on both sides with the salt, pepper and cardamom.
- Preheat the oven to 180-190°C, 350-375°F, Gas Mark 4-5.
- Spread the stuffing mix evenly over the surface of the lamb and re-roll, securing with butcher’s string or elasticated meat bands (available from your butcher’s shop or meat counter).
- Weigh the joint with the stuffing. Place on a metal rack in a large non-stick roasting tin and open roast in a preheated oven for the preferred, calculated cooking time, basting with any rich meat juices.
- Serve the lamb with roast potatoes and herby baby carrots.