Slow Roast Stuffed Breast of Lamb
- Bacofoil Non-Stick Roasting foil 3 times as wide and twice as long as the lamb joint
- 1 onion, finely chopped
- 40g unsalted butter
- 1 teaspoon finely chopped rosemary
- 1 teaspoon finely chopped thyme
- 2 garlic cloves, peeled and mashed to a paste with 1 teaspoon sea salt
- 55g soft white breadcrumbs
- 85g good sausage meat or lamb mince
- ½ tablespoon chopped mint
- 2 tablespoon chopped parsley
- 1/8 teaspoon grated nutmeg
- Grated zest of ½ orange
- 1 whole egg, beaten
- Ground black pepper
- 1 large breast if lamb, boned and as much fat as possible removed
- Preheat the oven to 150°C/Gas 2.
- Cook the onion gently in butter until soft but not coloured, then add the rosemary, thyme and garlic and cook for a further 3 minutes, allow to cool slightly. Tip into a bowl, then add the remaining ingredients except for the lamb. Squidge together with your fingers to blend well.
- Lay the breast of lamb skin side down on a work surface then spread the stuffing over the surface of the lamb. You now have two options, for a thick short joint have the short tapered side towards you and roll the meat from one end to another to create a pin wheel effect or have the long side towards you and roll away from you to create a long narrow joint. Tie with string at 4cm intervals not too tightly, press back any stuffing that may be squeezed out.
- Lightly oil a rectangle of foil 3 times as wide and twice as long as the lamb joint, place the joint in the centre and wrap well. Place in a baking tray and roast for 1 ½ hours. Fold back the foil, increase the oven temperature to 200°C/Gas 6 and cook for a further ½ hours to brown.
- Make a gravy with any juices in the foil, a little cider and some redcurrant jelly. Carve the joint in thick slices and serve with your favourite roast vegetables.