Loading Search Bar...
40 mins
Roast Breast of Lamb with Leek and Chestnut Stuffing Recipe

Roast Breast of Lamb with Leek and Chestnut Stuffing

Rating 5-0 out of 5 - Most cooks definitely will make this recipe again

Recipe by  

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.

      Preparation Time: 25 Minutes

      Cooking Time: 1 Hour 15 Minutes

Ingredients for Roast Breast of Lamb with Leek and Chestnut Stuffing

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 6:
2 lb
lean boned breast of lamb
salt and freshly ground black pepper
2 teaspoons
crushed cardamom seeds
2 oz
1 medium
cloves of garlic
6 oz
cooked, peeled chestnuts
2 tablespoons
flat-leaf parsley
2 oz
fresh white breadcrumbs


How to Cook Roast Breast of Lamb with Leek and Chestnut Stuffing

  1. 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.
  2. 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).
  3. 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.
  4. Serve the lamb with roast potatoes and herby baby carrots.

When shopping for chestnuts make sure you get them peeled and prepared either vacuum packed or in jars.
Print Kitchen-Friendly View

Reviews of Roast Breast of Lamb with Leek and Chestnut Stuffing

Rating 5 out of 5 - Many cooks will make this recipe again 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.
(1 review)

Your Rating

Click to rate this recipe 'Hate It'Click to rate this recipe 'Didn't Like It'Click to rate this recipe 'Not Bad'Click to rate this recipe 'Liked It'Click to rate this recipe 'Loved It'
(click a star to select)

Your Review
(Max. 1000 characters) ....  characters left.

 Reviewer Logout
Please help us to provide the recipes you want by rating this recipe for content, clarity, originality or any other criteria that matter to you. Just select the relevant icon and then click...







Thank You... your feedback is important to us.

What To Eat Tonight

23 Simple Soups
23 Simple Soups

Soup from a packet? You're kidding! Good soups are easy to make and are a whole lot more healthy and wholesome than any commercial stuff.

341 Family Dinners
341 Family Dinners

Delicious hand-picked meals that were made for sharing. Your family is special so they deserve something special, don't they!

134 Vegetarian Recipes
134 Vegetarian Recipes

Not everybody is a carnivore. If you prefer vegetables, here's a selection that will give you a choice of some really stunning dishes.

Other Lamb Recipes

Roast Lamb Guard of Honour with Mustard
Roast Lamb Guard of Honour with Mustard

This is a beautiful way to cook and serve a complete row of lamb cutlets. You will need to buy the cutlets from your butcher and ask him to 'chine' it

Shepherd's Pie
Shepherd's Pie

Shepherd's Pie is another original English recipe that is inexpensive and ideal for a hungry family. Great with a glass of beer or cider.

Barnsley Chops with Big Chips and Crushed Peas
Barnsley Chops with Big Chips and Crushed Peas

Barnsley chop is prepared from the saddle of lamb and is essentially a slice from the saddle roast. It is effectively a double loin chop


ALL RIGHTS RESERVED © 2022 NeedARecipe.com
By accessing this site, you agree to our Terms and Conditions. Please read them.