Ingredients
- 1 x 900g lean boned breast of lamb or rolled boneless shoulder
- 2 teaspoon cardamom seeds, crushed
For the leek and chestnut stuffing
- 50g butter,
- 1 medium leek, finely chopped
- 2 garlic cloves, peeled and finely chopped
- 175g cooked, peeled chestnuts, finely chopped
- 2 tablespoons freshly chopped flat-leaf parsley
- 50g fresh white breadcrumbs
- 1 egg, beaten
Method
- Prepare the stuffing in a large bowl by mixing 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.
- Preheat the oven to 180-190°C, 350-375°F, Gas Mark 4-5.
- 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.
When shopping for chestnuts look out for them peeled and prepared either vacuum packed or in jars.
Additional Cooking Information
To Cook Medium: 25 minutes per 450g plus 25 minutesTo Cook Well Done: 30 minutes per 450g plus 30 minutes
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