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
- For the stuffing:
- 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
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.
Top tip for making Mint, pea and leek stuffed lamb
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.