An inexpensive cut with a good flavour, breast of lamb can be rather fatty, so be sure to trim it well.
SERVES 6
2 lamb breasts, each weighing about 900 g (2 lb) , boned
15 g (1/2 oz) butter
1 medium onion, skinned and finely chopped
1 egg, beaten
30 ml (2 tbsp) milk
100 g (4 oz) fresh wholemeal breadcrumbs
60 ml (4 tbsp) chopped mixed fresh mint and parsley
salt and pepper
pinch of sugar
1. Flatten the meat and remove excess fat.
2. Melt the butter in a medium frying pan and fry the onion until soft but not brown. In a separate bowl, beat the egg with the milk and mash in the breadcrumbs. Mix together the onion, herbs and eggy-bread mixture and season to taste with the salt and pepper and sugar.
3. Divide the mixture between the two breasts of lamb and spread it out evenly, then roll up the meat as tightly as possible and secure well with strong cotton or fine string. Cover with foil and roast at 230°C (450°F) mark 8 for 40 minutes. Remove the foil so that the meat can brown and roast for a further 15 minutes.
Breast of Lamb with Mint Stuffing
