Stuffed Breast of Lamb Recipe
Using a cheap cut of lamb to make a perfect pot roasting joint for a hearty dinner.
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
75ml hot water
Salt and pepper
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.
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.
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 140c.