40 mins
Roast Breast of Lamb with Leek and Chestnut Stuffing
Recipe by Graham
Roast Breast of Lamb with Leek and Chestnut Stuffing is a great way to cook breast of lamb using a leek and chestnut stuffing to absorb all the flavours... a French technique with English soul for a tempting family dish.
Breast of lamb is a forgotten cut, which means it's great value, as well as deliciously tender when slow-cooked. It's cheap; it's most often packaged as a 2-3 portion rolled and boneless joint, just right for a Sunday lunch plus leftovers; and it comes with the promise of sweet and tender meat.
Ideally, buy a whole unrolled breast from a butcher and ask them to de-bone it for you. When you've got it back in the kitchen, pare off as much fat as you can get at, without destroying the beast out of existence. Then roll it up with you chosen stuffing to make a really glorious roast dinner.
St Georges Caramelised Chilli Beef Steaks 
Barnsley Chops with Big Chips and Crushed Peas Ingredients for Roast Breast of Lamb with Leek and Chestnut Stuffing
Currently displaying quantities in US Imperial Measurements
How to Cook Roast Breast of Lamb with Leek and Chestnut Stuffing
- 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.
GRAHAM'S HOT TIP:
When shopping for chestnuts make sure you get them peeled and prepared either vacuum packed or in jars.
Reviews of Roast Breast of Lamb with Leek and Chestnut Stuffing
| January 16 2015 This lamb is sooooo good! I got two roasts and served it for my whole extended family for a special birthday party. I simply served new potatoes and baby carrots and it was absolutely mouth-wateringly delicious. Everybody commented on it, including my 13-year-old daughter who's "going through growing up" at the moment, so doesn't normally even acknowledge there's food on the plate or people in the room!! A really simple and great recipe. Thanks for sharing. JanetNorfolk (1 review) |
Your Rating
(click a star to select)
What To Eat Tonight
Chicken, that most tender and versatile of foods, deserves a place of honor in the chef's 'keepers' file. Take a look at some of these.
The traditional Sunday Lunch is not a thing of the past - it is making a comeback. When the family gets together for something special.
Often quick, always easy, our selection of lunch recipes will make your mouth water in anticipation. A great way to break up the day.
Other Lamb Recipes
If I suggested that you seal a leg of lamb in a parcel then roast it long and slow with garlic, lemon and herbs, and potatoes, what would you think?
Lamb with Quince is truly tasty dish originating in North Africa but now a firm favourite in Southern France and other Mediterranean countries.
Five Hour Confit of Lamb is not just mouth-wateringly delicious, it's also perfect for when you are entertaining. Simply prepare in advance!
