Breast of Lamb with Mint Stuffing
An inexpensive cut with a good flavour, breast of lamb can be rather fatty and needs to be trimmed well.
- Average
- Average budget
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Ingredients
- Serves: 6
- 2 x 900 Gram Lamb breasts (2 lb), boned
- 15 Gram Butter (1/2 oz)
- 1 Medium Onion, finely chopped
- 1 Egg
- 2 Tablespoon Milk
- 110 Gram Fresh wholemeal breadcrumbs (4 oz)
- 2 Tablespoon Fresh mint, chopped
- 2 Tablespoon Parsley, chopped
- Pinch Sugar
Preparation
Step 1
Pre-heat oven to 230 °C / 450 °F / Gas 8. Flatten the meat and remove excess fat.
Melt the butter in a frying pan, fry the onion until soft. In a separate bowl, beat the egg with the milk and mash in the breadcrumbs. Mix together the onion, herbs, sugar and eggy breadcrumb mixture.
Divide the mixture between the two breasts of lamb and spread it out evenly. Roll up the meat as tightly as possible and secure well with strong cotton or fine string. Cover with foil and roast for 40 minutes. Remove the foil so the meat can brown and roast for a further 15 minutes.