Roast Breast of Lamb with Leek and Chestnut Stuffing
Roast Breast of Lamb with Leek and Chestnut Stuffing
Serves: to serve 6
Prep Time: 25 Minutes
Cook Time: 1 Hour 15 Minutes
Ready In: 1 hr 40 mins
ingredients
2 lb -
lean boned breast of lamb
- salt and freshly ground black pepper
2 teaspoons - crushed cardamom seeds
FOR THE LEEK AND CHESTNUT STUFFING
2 oz - butter
1 medium - leek
2 - cloves of garlic
6 oz - cooked, peeled chestnuts
2 tablespoons - flat-leaf parsley
2 oz - fresh white breadcrumbs
1 - egg
- salt and freshly ground black pepper
2 teaspoons - crushed cardamom seeds
FOR THE LEEK AND CHESTNUT STUFFING
2 oz - butter
1 medium - leek
2 - cloves of garlic
6 oz - cooked, peeled chestnuts
2 tablespoons - flat-leaf parsley
2 oz - fresh white breadcrumbs
1 - egg
directions
- Wash and finely chop the leek, peel and finely chop the garlic, finely chop the chestnuts, chop the parsley and beat the egg. In a large bowl mix all the stuffing ingredients together. Place the breast of lamb on a chopping board and unroll it, skin side down. Trim off any excess fat then season on both sides with the salt, pepper and cardamom.
- 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 moderate oven (Mk 4 - 350ºF - 180ºC) for 45 minutes for the preferred, calculated cooking time, basting with any rich meat juices. Remove from the oven when it reaches 5ºC (10ºF) below the desired doneness. The temperature will continue to rise as the meat stands.
- Serve the lamb with roast potatoes and herby baby carrots.