Stuffed breast of lamb boned and rolled
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Make the most of this cheap and flavoursome cut of lamb with a simple rosemary and garlic stuffing.
2 breasts of lamb, boned and trimmed (you can ask your butcher to do this)
1 head garlic, peeled
2 sprigs rosemary, needles only
2 tbsp honey
2-3 tbsp olive oil
1. For the lamb: preheat the oven to 150C/170C fan/gas 2.
2. In a food processor, blend the garlic, rosemary and honey with enough oil to make a paste. Stir in the oysters and season with salt and freshly ground black pepper.
3. Divide the paste between the two breasts of lamb and spread over the boned side. Roll each breast up into a roll and tie in several places with string. Place in a roasting tin and cook in the oven for about 3 hours, basting every half an hour or so with the juices, or until the meat is tender.
4. Remove from the oven and leave to rest in a warm place for 10 minutes before serving.