Stuffed Breast of Lamb Recipe

Stuffed Breast of Lamb Recipe

Using a cheap cut of lamb to make a perfect pot roasting joint for a hearty dinner.

Serves 4


  • 1 breast of lamb, boned out and trimmed of excess fat
  • 200g bread crumbs
  • 1 shallot, diced
  • 2 cloves of garlic, crushed
  • Knob of butter
  • Sprig of thyme, rosemary, parsley, chopped
  • Lemon, zested
  • 75ml hot water
  • 1 egg
  • Salt and pepper


  1. First, make the stuffing: in a small pan, melt the butter and gently sweat the shallot and garlic for 5 mins. Remove from the heat.
  2. In a bowl, add the breadcrumbs, shallots, herbs, lemon zest and seasoning. Add the egg and slowly mix in the hot water until you have a fluffy stuffing that is not too dry nor too wet. It may need a touch more water.
  3. Spread on the inside of your lamb breast and roll up. Tie using string so it won't unravel. Place in the fridge for 1 hour to firm up, before slowly cooking in a pot with veggies and stock for 2 hours at 140°c.

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