Roast Breast of Lamb with Leek and Chestnut Stuffing

Preparation time : 25 minutes

Cooking time : Medium: 25 minutes per 450g (1lb) plus 25 minutes, Well done: 30 minutes per 450g (1lb) plus 30 minutes

Oven Temperature : Gas mark 4-5, 180-190°C, 350-375°F

Serves : 4-6

Take

1 x 900g (2lb) lean boned breast of lamb or rolled boneless shoulder
Salt and pepper
10ml (2tsp) cardamom seeds, crushed

Leek and Chestnut Stuffing:
50g (2oz) butter
1 medium leek, finely chopped
2 garlic cloves, peeled and finely chopped
175g (6oz) cooked peeled chestnuts, finely chopped
30ml (2tbsp) freshly chopped parsley
50g (2oz) fresh white breadcrumbs
1 egg, beaten

Make

Prepare the stuffing; in a large bowl mix the stuffing ingredients together.
Place the breast or shoulder of lamb on a chopping board and unroll, skin side down. 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 oven for the preferred, calculated cooking time, basting with any rich meat juices.
Eat
Serve the lamb with roast potatoes and herby baby carrots

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