Tuesday, 22 January 2013

Stuffed Breast of Lamb

We always have a roast on Sunday and my favourite is lamb.  For a change this week I bought a boneless breast and stuffed it with a sweetcorn & herb stuffing. It was delicious.

Stuffed Breast of Lamb - serves 2 with leftovers
1 boneless breast of lamb (all major supermarkets sell them or you can order one from your butchers)
1 onion, chopped small and sauteed in a little olive oil
1/2 small tin of sweetcorn
2 cloves garlic, crushed or finely chopped
2 tablespoons fresh breadcrumbs
1 teaspoon dried oregano or thyme
1 beaten egg
1 carrot, halved lengthwise

The lamb usually comes wrapped in bands of elastic cooking string.

Remove these bands and keep to one side for later. Unroll the breast and lay skin side down on a chopping board.

Mix all the stuffing ingredients together and spread over the lamb leaving a gap to one end.

Starting from the right, re-roll the lamb and secure with the elastic string bands.

Because breast of lamb is quite fatty it needs to be kept off the base of the roasting tin, so make a trivet from two halves of a carrot and place the joint on top.

Heat the oven to Gas 9 and cook for 15 minutes.  Then turn the oven down to Gas 3, cover the joint with foil and cook for 2 hours until tender.

Leave to rest for 15 minutes and serve in slices with roasties & veg. You can make gravy from the pan juices
but be sure to skim off any excess fat first.

I made the leftovers into rissoles which we had for lunch today.


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