10 mins
Lamb Breast Stuffed With Mushrooms
Recipe by Graham
An interesting and delicious way to use breast of lamb, which is a relatively inexpensive cut of meat. A great family favourite, the tasty mushroom stuffing makes the meal more substantial.
I always remember my mother cooking rolled-up lamb breast, which she stuffed just with onion and breadcrumbs in those days. Though it's a long, slow cooking process, most of the time the meat looks after itself while you sample the wine!
Lamb Biryani 
Lamb Burgers in a Parma Blanket Ingredients for Lamb Breast Stuffed With Mushrooms
Currently displaying quantities in US Imperial Measurements
How to Cook Lamb Breast Stuffed With Mushrooms
- Buy your lamb ready boned then trim away any excess fat. Finely chop the mushrooms and celery and place in a bowl. Grate (shred) the rind from the lemon (you can retain the inside for any recipe that requires lemon juice) and place it in the same bowl, along with the cottage cheese, rosemary, salt and freshly-ground pepper. Mix this stuffing well.
- Lay the lamb on a flat surface and spread the stuffing all over, to within ½" (1cm) of the edges. Roll up the meat and tie with thin string, securing any loose meat with meat skewers. Place this on a rack in a roasting pan and cover with aluminium foil. Cook in a preheated cool oven (Mk 2 - 300ºF - 150ºC) for 3 hours.
- Remove the string and skewers, place the meat on a warmed serving plate and serve with Creamed Potatoes or Cauliflower Cheese.
GRAHAM'S HOT TIP:
Before serving and carving the lamb, allow it to stand for between 5 and 10 minutes outside of the oven. This allows the juices to settle and the stuffing to become firm.
Reviews of Lamb Breast Stuffed With Mushrooms
| December 16 2014 We love this recipe. It's great to make on Sunday and have all week. Second time I made it I added a few pieces of bacon into the mushrooms and we liked that even better. Served with cauliflower cheese it's an absolute winner. Very flavorful and hearty for cold days. enzasmithson (1 review) |
December 11 2013 Wow, was this ever delicious! I made a double recipe so that I'd have leftovers for the week and it looks like I'll be able to freeze some as it makes quite a bit. The layers of flavor are fantastic - from the mushrooms to the hint of celery and rosemary to the lamb - and the cottage cheese adds a smooth luscious mouth feel. My two daughters, ages 9 and 11, agreed that this recipe is a keeper and we'll make it again! And what my daughters say, goes!!! daria (6 reviews) |
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