Mint, pea and leek stuffed lamb
Skill level: Easy peasy
This mouth-watering mint, pea and leek stuffed lamb is so simple to make and is a great way of adding a delicious amount of flavour to your dish. Cook in the oven for up to 2hrs for a tender, fall of the bone piece of meat. The tangy flavour from the leeks, the freshness from the peas and the sharp kick of the mint truly does make a great combo. Serve with a thick dense gravy, plenty of roasted veggies and some crisp roast potatoes. This lamb would make the perfect family meal come Sunday lunch or even as a special treat on Easter Sunday.
- 2 x 550-650g lean, boned breasts of lamb
- 1 onion, cut into wedges, optional
- 6 garlic cloves, optional
- Oil for drizzling
- Roasted root veg, to serve
- 45g butter
- 1 med leek, trimmed and finely chopped (about 250g)
- 175g frozen peas
- 4-5 tbsp fresh chopped mint
- 75g fresh white breadcrumbs
- Salt and ground black pepper
- 1 egg, beaten
- Thin string
Roasted root veg: Peel and cut into 2cm dice a mixture of potatoes, carrots, parsnips, swede and celeriac. Cook in boiling water for 4 mins, then drain well. Spread the veg out in hot goose fat in a large roasting tin and roast below the lamb for 1-2; hrs. When you remove the meat increase the oven temperature to 220°C/425°F/Gas Mark 7 to crisp the roast vegetables. Use the vegetable cooking water to cook the cabbage and to add to gravy.
- Set the oven to 180°C/350°F/Gas Mark 4.
- To make the stuffing: Put the butter in a large bowl, add the leeks, cover with cling film and microwave on full power for 4 mins, shaking well every min or two. Add the peas, chopped mint, breadcrumbs, seasoning and beaten egg. Mix well to combine.
- Lay the breasts of lamb out on the work surface, skin-side down. Season with salt and pepper.
- Spread the stuffing evenly over the 2 pieces of meat, almost to the edges, and roll up from the shortest end, securing with string.
- Put the lamb in a roasting tin with the onion wedges and whole garlic cloves, if using. Drizzle with oil and roast for 1½ hrs. Leave it to rest for 15 mins before slicing.
- Serve meat sliced with the diced roasted root veg, spring cabbage and gravy.
Nutritional information per portion
- Calories 300(kcal)
- Fat 16.0g
- Saturates 8.0g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.