Roast Breast of Lamb with Leek and Chestnut Stuffing

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 : 2-4



1 x 600g (1.3lb) 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


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.
Serve the lamb with roast potatoes and herby baby carrots

Based in the heart of the Lake District

YEW TREE FARM, Coniston, Cumbria, LA21 8DP|Telephone: 015394 41433 | 07753 957150|Email: [email protected]