Roast Breast of Lamb with Leek and Chestnut Stuffing Roast Breast of Lamb with Leek and Chestnut Stuffing

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.

prep time
25 mins

cook time
1 hour

serves
6 people

To Cook Medium: 25 minutes per 450g plus 25 minutes

To Cook Well Done: 30 minutes per 450g plus 30 minutes

  • Energy

    433kcal

  • Fat

    25.5g

  • Saturates

    12.5g

  • Carbs

    17.9g

  • Sugars

    4g

  • Fibre

    2.9g

  • Protein

    33.5g

  • Salt

    0.8g

Ingredients

  • 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

Method

  1. Prepare the stuffing in a large bowl by mixing the stuffing ingredients together.
  2. 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.
  3. Preheat the oven to 180-190°C, 350-375°F, Gas Mark 4-5.
  4. 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).
  5. 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.
  6. Serve the lamb with roast potatoes and herby baby carrots.

Tips:

When shopping for chestnuts look out for them peeled and prepared either vacuum packed or in jars.